Rating: 4.5 stars
526 Ratings
  • 5 star values: 415
  • 4 star values: 94
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 3

Cream and sharp Cheddar are added to pureed potatoes and the soup is seasoned with dill and cayenne for a creamy, thick meal.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

Nutrition Facts

366 calories; protein 10.4g; carbohydrates 16g; fat 29.6g; cholesterol 99.1mg; sodium 347.8mg. Full Nutrition
Advertisement