Cheese Potato Soup
4 T butter
2 cups finely chopped yellow onions
2 cups peeled and chopped carrots
6 parsley sprigs
5 cups chicken stock
3-4 cups peeled and cubed potatoes-about 1 1/2 pounds
1 cup chopped fresh dill
salt and pepper, to taste
2-3 cups grated Cheddar cheese
Melt butter in a soup pot. Add onions and carrots and cook over
low heat, covered, until vegetables are tender and lightly colored,
about 25 minutes.
Add parsley, stock and potatoes, and bring to a boil. Reduce heat,
cover, and simmer until potatoes are very tender, about 30 minutes.
Add dill, remove soup from the heat, and let it stand, covered,
for 5 minutes.
Pour soup through a stainer and transfer the solids to the bowl of
a food processor fitted with a steel blade, or use a food mill
fitted with a medium blade. Add 1 cup of the cooking stock and
process until smooth.
Return pureed soup to the pot and add additional cooking liquid,
about 3-4 cups, until the soup reaches the desired consistency.
Set over low heat, add salt and pepper to taste, and gradually stir
in the grated cheese. When all the cheese is incorporated and the
soup is hot (not boiling), serve immediately.