Once again I love this time of year! One reason is that I love soup!! I love making it. I love eating it. I love being able to freeze it and eat it later. It is getting a little cooler and crisper around here. Perfect soup weather. It is also perfect timing as my garden is wrapping up for the season. The potatoes and carrots are ready. The dill is mostly done, but enough held in there waiting for this delicious soup.
This Potato Cheese Soup has been a favorite of mine for a long time. A friend of my mom would bring it to fall horse shows when I was about 12. It warmed us all while we were waiting to compete.
Potato Cheese Soup
adapted from “The Silver Palate Cookbook”
- 4 tablespoons of butter
- 2 cups chopped onion
- 2 cups chopped carrots
- 5 cups chicken stock
- 3 to 4 cups potatoes cubed
- 1/4 cup fresh dill
- salt and pepper
- 2 to 3 cups grated cheddar cheese
1. Melt butter in a large pot. Add onion and carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes.
2. Add stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes.
3. Add dill, remove soup from the heat, and let stand, covered for 5 minutes.
4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add cooking stock as needed and process until smooth.
5. Return to puree to pot and add the additional cooking stock.
6. Set it on low heat, add salt and pepper to taste, and gradually stir in grated cheese. When all the cheese is incorporated and the soup is hot, serve.