Potato Cheese Soup Recipe

Step 1

Melt butter in soup pot. Add onions and carrots and cook over low heat covered until vegetables are tender and lightly colored about 25 minutes.

Step 2

Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes.

Step 3

Add dill, remove soup from heat, and let it stand covered for 5 minutes.

Step 4

Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the stock and process until smooth.

Step 5

Return pureed soup to the pot and add additional cooking liquid (about 3-4 cups) until the soup reaches the desired consistency.

Step 6

Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the cheese is melted, serve immediately.

Step 7

Garnish with croutons.

Source: The Silver Palate Cookbook

Things You'll Need

  • 4tb Sweet butter
  • 2c Finely chopped yellow onions
  • 2c Peeled and chopped carrots
  • 6 Parsley sprigs
  • 5c Chicken stock
  • 2lg Potatoes, peeled & cubed
  • 1c Chopped fresh dill
  • 2c Grated cheddar cheese
  • Salt & pepper to taste

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