Potato Soup

From Ars Cookbook

Submitted by brodie

Ingredients

• 4 Tbsp sweet butter
• 2 Cups finely chopped yellow onions
• 2 Cups peeling and chopped carrots
• 6 Parsley springs
• 5 Cups chicken stock
• 2 Large potatoes, about 1½ pounds, peeled and cubed (3-4 cups)
• ¼ cup chopped fresh dill
• Salt and fresh ground black pepper, to taste
• 2-3 Cups grated cheddar cheese

Directions

1. Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly colored, about 25 minutes.
2. Add parsley, stock, and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes.
3. Add dill, remove soup from the heat, and let it stand, covered, for 5 minutes.
4. Pour soup through a strainer and transfer the solids to a food processor. Add 1 cup of the cooking stock and process until smooth.
5. Return puréed soup to the pot and add additional cooking liquid, about 3 to 4 cups, until the soup reaches the desired consistency.
6. Set over low heat, add salt and pepper to taste, and gradually stir in the grated choose. When all the cheese is incorporated and the soup is hot (not boiling), serve immediately.

Makes 6 servings.