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Potato Cheddar Soup

Ingredients

  • 2 Tbsp butter
  • 1 large onion, finely chopped
  • 2 lbs baking potatoes (4 medium to large), cut in chunks
  • 4 cups chicken broth
  • 1 tsp dried dill weed
  • 3/4 cups milk
  • 1 cup corn kernels, fresh or frozen
  • 8 oz sharp cheddar cheese, shredded
  • salt & pepper
  1. Melt butter in a 3 quart or larger pot. Add onions and cook over medium heat until softened. Add potatoes, chicken broth & dill. Bring to a boil; reduce heat, cover, simmer until potatoes are tender, 25-30 minutes
  2. Mash potatoes in soup to a coarse texture. Stir in milk and corn; heat several minutes
  3. Remove soup from heat and stir in cheese until melted
  4. Season with salt & pepper to taste

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