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Very Creamy Potato-Cheese Soup
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 3 to 4 tablespoons | butter |
| 2 cups | chopped onions |
| 1 large | garlic clove, minced or pressed |
| 2 large | potatoes, unpeeled and coarsely chopped |
| 1 large | carrot, unpeeled and coarsely chopped |
| 3 cups | vegetable stock or water |
| 1 ½ cups | milk, (or part cream) |
| 4 ounces | cream cheese or Neufchatel |
| 1 cup | grated sharp cheddar cheese, (3 ounces) |
| salt and black pepper to taste | |
| chopped fresh parsley |
In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.
Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.
Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.
This is one of our customers' all-time favorite soups and probably the richest soup we offer. Cream cheese is our secret for giving it a velvety texture. You may substitute Neufchatel cheese which is lower in fat, tastes very similar, and is also very creamy.
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