Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal.
Ingredients
- butter: 2 Tbsp
- onion: 1 cup (diced)
- ½ cups peeled and diced potatoes: 2 piece
- chicken broth: 3 cups
- heavy cream: 1 cup
- ¾ cups shredded sharp Cheddar cheese: 1 piece
- dill weed: 0.25 tsp (dried)
- ground black pepper: 0.25 tsp
- salt: 0.25 tsp
- ground cayenne pepper: 0.125 tsp
Metric Conversion
Stages of cooking
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In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
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Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
