Saturday, September 24, 2011

Creamy Potato Soup

Creamy Potato Soup

2 tbs Butter
1 lg Onion (chopped)
4 c Raw Potatoes (diced)
1 c Chedder Cheese (grated)
1 can (16 oz) Whole Corn (drained)
Salt & Pepper
1 c Cream
2 tbs Chopped Dill
1 lg Carrot (chopped)
4 c Chicken Broth

Melt butter in a large sauce pan.  Add onion, potato, and carrot.  Cover and cook over very low heat for 5-10 minutes.  Add broth, salt, and pepper (to taste).  Simmer until the vegetables are tender.  Remove from heat.  Puree half of the mixture in a blender or food processor.  Return puree to reserved mixture in pan and stir in cream.  Add cheese and corn (if desired).  Garnish with dill.

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