POTATO, DILL & CHEDDAR SOUP

By jarren

Ingredients

• 1/4 cup unsalted butter
• 2 carrots, cut into 1/2" pieces
• 1 celery stalks, cut in to 1/2" pieces
• 1 large onion, coarsely chopped
• 1 leek, cut into 1/2" dice
• 1 1/2 lb russet potatoes, peeled and cut into 1/2" pieces
• Salt and pepper, to taste
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tbsp chopped dill
• 1 cup grated Cheddar cheese

Details

Servings 4

Preparation

Step 1

In a heavy-bottomed pot over medium-high heat, melt the butter. Add the carrots, celery, onion, leek and potatoes. Season with salt and pepper. Cook until the vegetables begin to brown, about 12 to 15 minutes, stirring occasionally.

Add chicken stock, reduce the heat and simmer, covered, until the vegetables are tender, about 10 minutes.

Transfer 3 cups of the soup to a blender, add the cream and blend until smooth (use caution when blending hot liquids). Return to the pot and stir in dill and cheese. Season with salt and pepper to taste.