Wednesday, October 20, 2010

INGREDIENTS
2 tablespoons butter
1 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup milk
1 3/4 cups shredded sharp Cheddar cheese
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper

DIRECTIONS
1.In a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.

2.Puree potato mixture in small batches in a blender or food processor, or use an immersion blender; return to pot over medium heat. Stir in milk, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

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1 comments :

Angie said...

I can't believe you posted this. I was soooo thinking about making potato soup tonight. I think I can muster up the energy to peel some potatoes. I've never pureed my soup before, but when you use Idaho potatoes (my husband brought those home) instead of russet, they pretty much puree themselves because they cook down so quickly!