Gina's Potato Cheese Soup
by Tina (Gina's sister)
Gina loves to cook and her potato cheese soup is the yummiest! She blends it up so it is smooth. When I make it, I skip that step and so the potatoes and carrots are in bite size pieces.
* 4 Tbsp. butter
* 2 cups peeled, finely chopped onions
* 2 cups peeled, chopped carrots
* 5 cups canned chicken broth (or vegetable broth)
* 2 large peeled, cubed potatoes
* pinch black pepper
* 2 cups grated cheddar cheese
* 1 tsp. chopped fresh dill
Melt the butter in a soup pot. Add onions and carrots; saute over medium heat, until onions are soft. Add broth, potatoes, and black pepper; bring to a boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes.
Gradually add the grated cheese. Stir it so the cheese melts and is mixed in.
Top each serving with a little of the fresh dill.
If you don't have fresh dill, you can use a little chopped parsley instead.
This Potato Cheese Soup recipe turns into a nice chunky and cheesy soup. If you want it to be smooth (not have pieces of vegetables) blend it up before you add the cheese. The easiest is to use an immersion blender. If you don't have one of them, you can put some or all of it into your blender or food processor and make it smooth that way.
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