Cheese and Potato Soup

A very filling soup

• Ready In: 45 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 2  tablespoons butter
• 1  cup  diced onion
• 2 1⁄2 cups  peeled and diced potatoes
• 3  cups chicken broth
• 1  cup heavy cream
• 1 3⁄4 cups  shredded sharp cheddar cheese
• 1⁄4 teaspoon dried dill weed
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground cayenne pepper

Directions

1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2. 2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.