Eileen's Double Potato Cheese Soup
- 2 Onion chopped
- 4 tablespoons Butter
- 12 ea Potatoes peeled & diced
- 6 cups Chicken broth
- 1 pint Heavy cream
- 1 pound Cheddar sharp grated
- 1/2 cup Dill fresh minced
- 1 French bread
Preparation time 60mins
Cooking time 90mins
Peel and dice potatoes (chunk size negotiable, since they will be processed before long.)
Saute the onion in butter until softened.
Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. (EMS Note: 15 minutes is about right for me.)
Grate the cheese.
Transfer to a blender or food processor and puree until smooth.
Return to the pot.
Add cream and cheese and heat through.
Before serving, stir in dill.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK