Velvet Potato Cheddar Soup

Name: Velvet Potato Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Yield: 8
Ingredients: 1 1/2 cups Onions; 1 clove Fresh garlic (minced); 4 tbsp Butter; 1/2 tsp salt; 4 large Carrots (diced); 1 1/2 cups potatoes (peeled and diced); 3 cups water; 1 tbsp Dill fresh (1 tsp. dried; may be substituted); 1/2 cup cream cheese (chopped, 4 oz.); 2 cup milk; 1 1/2 cup Half & half cream; 1/2 cup Cheddar cheese (shredded or Monterrey Jack Cheese); 1/2 tsp salt; 1/2 tsp White Pepper; A few drops Tabasco Sauce; 1/2 tsp dry mustard; Small pinch Cayenne; 1/4 tsp Nutmeg

Posted October 6th, 2014

CourseSoups, Stews and Chili

Servings	Prep Time
8	10 min

Cook Time	Passive Time
20 min	30 min

Servings	Prep Time
8	10 min

Cook Time	Passive Time
20 min	30 min

Velvet Potato Cheddar Soup

CourseSoups, Stews and Chili

Servings	Prep Time
8	10 min

Cook Time	Passive Time
20 min	30 min

Servings	Prep Time
8	10 min

Cook Time	Passive Time
20 min	30 min

Ingredients

1 1/2 cups Onions
1 clove Fresh garlic minced
4 tbsp Butter
1/2 tsp salt
4 large Carrots diced
1 1/2 cups potatoes peeled and diced
3 cups water
1 tbsp Dill fresh (1 tsp. dried
may be substituted)
1/2 cup cream cheese chopped, 4 oz.
2 cup milk
1 1/2 cup Half & half cream
1/2 cup Cheddar cheese shredded or Monterrey Jack Cheese
1/2 tsp salt
1/2 tsp White Pepper
A few drops Tabasco Sauce
1/2 tsp dry mustard
Small pinch Cayenne
1/4 tsp Nutmeg

Servings:

Units:

Instructions

In a large sauce pan, sauté salted onions in butter 5 minutes. Add carrots and potatoes, sauté 8 minutes. Add water. Add dill. Simmer, covered, 15 minutes. Add cheese, milk and cream. Reduce heat to low simmer.
When vegetables are very soft and cream cheese is melted, puree using a wire whip or blender. Add cheddar cheese to base. Add seasoning.
Do not allow to boil.

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