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Potato Cheddar Soup

When it is cold out, I crave comfort foods. If I had it my way, I would have soup every day. I love all soups: bisque, stock/broth, chowder, bouillon or consomme. The only criteria is the soup has to be piping hot. My husband on the other hand, is only a fan of chowder type soups or bisques. This puts a damper on my love affair with having soup on a daily basis.

This potato cheddar soup received two thumbs up from both my husband and little man. It is a hearty and creamy soup that fills you up with warmth on a cold winter's day. The potatoes and cream gives this soup body while the carrot adds a touch of sweetness. This soup is full of flavor and tastes delicious with a nice loaf of bread.

1/4 cup butter
2 lb (1 kg) russet potatoes, peeled and cubed (1/2 inch)
2 carrots, peeled and diced
2 stalks celery, diced
1 large onion, finely chopped
Salt and pepper, to taste
4 cups chicken stock
1 cup whipping cream
1 cup shredded cheddar cheese
2 tbsp dried dill
(Note: The original recipe calls for 1 leek, diced, white part only and fresh dill)

1. In a large pot over medium heat, melt the butter.

2. Add potatoes, carrots, celery, onion, salt and pepper. Cook until the vegetables are beginning to brown and onions are soft.

3. Add the stock and bring to a boil over high heat.

4. Reduce the heat to low, cover and simmer until the vegetables are tender. (about 20 minutes)

5. Puree 1/3 of the soup until it is smooth.

6. Add the pureed soup back to the pot. Stir in the cream, reheating over low heat until the cream is heated through.

7. Remove the pot from heat. Garnish each bowl with cheddar cheese and dill.

Source: Slightly adapted from The Soup Sisters Cookbook

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