Very Creamy Potato Cheese Soup

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 teaspoon dried dill (2 tablespoons of fresh dill)

4 ounces cream cheese

1 1/2 cups milk (or part cream)

1 cup grated sharp cheddar cheese

(3 ounces)

salt and black pepper to taste

chopped fresh parsley

Serves 4 to 6

In a large soup pot, saute the onions and garlic in the butter until the onions

are translucent. Add the potatoes and carrots and saute 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.

Rick