THE Best Cheesy Potato Soup

This soup is good comfort food.  It's great for those cold nights with some crusty bread to dip in it.  Or if you need to impress someone with your culinary skills...

• 2 tablespoons butter or olive oil
• 1 onion, chopped
• 3 cloves garlic, mashed
• 3 large potatoes, scrubbed, unpeeled, and coarsely chopped
• 2 carrots, scrubbed, unpeeled, and coarsely chopped
• 1 stalk celery, chopped
• 4 cups water/stock
• 2 teaspoons chicken bouillon (or 2 cubes)
• 1/4 teaspoon red pepper flakes
• 1 teaspoon dried dill weed
• 4 oz cream cheese
• 2 cups milk (or part cream)
• 1 cup grated cheese (cheddar and/or monterey jack)
• salt and pepper to taste

In a large Dutch oven or kettle, brown onions and garlic.  Add potatoes, carrots and celery and saute for 5-10 minutes more.  Add water, bouillon, red pepper flakes and dill  weed.  Simmer an additional 25 minutes or until all the vegetables are tender.

Puree the vegetables with the cream cheese and milk in a blender or food processor.  Return to the kettle, season with salt and pepper.  Add grated cheese and reheat gently until cheese is melted.   Do not boil.  Serves 6.

Jere's Recipe Index