Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until veggies are tender and lightly colored, about 25 minutes. Add parsley, broth and potatoes; bring to a boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Add dill. Remove soup from the heat and let it stand, covered, for 5 minutes.
Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade or use a food mill fitted with a medium blade. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add additional cooking liquid, about 3-4 cups until soup reaches the desired consistency. Set over low heat; add salt and pepper. Gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (not boiling) serve immediately. Makes about 6 portions.
By Robin from Washington, IA
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