Potato Cheese Soup


  • 4 Tbsp. butter
  • 2 cups finely chopped yellow onions
  • 2 cups peeled, chopped carrots
  • 6 parsley sprigs
  • 5 cups canned chicken broth
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  • 2 large potatoes, peeled, cubed
  • 1 cup chopped fresh dill
  • salt and pepper, to taste
  • 2-3 cups grated cheddar cheese (Velveeta works, too)


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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