Velvet Potato Cheddar Soup
Course
Soups, 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
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.
Velvet Potato Cheddar Soup
Votes:
0
Rating:
0
You:
Rate this recipe!
Print Recipe
Course
Soups, 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
Votes:
0
Rating:
0
You:
Rate this recipe!
Print Recipe
Course
Soups, 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:
Metric
US Imperial
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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