Potato-Cheese Soup - cooking recipe

Ingredients

3 to 4 Tbsp. butter
2 c. chopped onions
1 large garlic clove, minced
2 large potatoes, coarsely chopped
1 large carrot, coarsely chopped
3 c. vegetable stock or water
1 tsp. dried dill (2 Tbsp. fresh dill)
4 oz. cream cheese
1 1/2 c. milk
1 c. grated sharp Cheddar cheese
salt and pepper to taste
chopped fresh parsley

Preparation

In large soup pot, saute onions and garlic in butter until onions are translucent.
Add potatoes, carrots and saute for 5 to 10 minutes.
Add the stock and dill and simmer until all vegetables are tender.
Puree the vegetables with the cream cheese and milk in a blender or food processor.
Return the soup to the pot.
Season with salt and pepper.
Stir in Cheddar cheese and reheat gently.
Garnish with parsley.
Serves 4 or 5.