This was my daughter's favorite soup growing up, requested more often than mac n cheese! It's the first one emptied out at soup fundraisers, too. I make mine with skins on potatoes, and prefer Yukon Golds but you can use any potato, skinned or unskinned.

Serves 4-6

Chop up 1 1/2 cups onions and mince 1 large garlic clove. In a dutch oven or large soup pot, melt 2 T butter and saute the onions and garlic until translucent. Meanwhile, chop 2 large potatoes, skins on, and 1 large carrot, skin on. Add to the pot and saute 10 min longer. Add 3 C vegetable stock and 1 t dried dill. Simmer until the potatoes are tender.

With an immersion blender, or food processor in batches, puree the veggies, adding 4 oz cream cheese and 1 C milk. Season to taste with salt and pepper. Gently reheat, then stir in 1 c grated sharp cheddar cheese.

Be sure to make enough so everyone can have seconds, especially adults, who sometimes think potato soup should be a watery pale broth with bland vegetable chunks, and forget that it is divine when creamy and cheesy!


A note from the author:

I get very hungry writing. If you enjoyed this post you can buy me a taco to say thanks.

Kate Booten


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