Ingredients
- 1 onion
- 3 c chicken stock
- 1 c cream (heavy)
- 1 1/2 c sharp cheddar cheese (grated)
- 2 tb butter
- 1/4 c dill (minced fresh)
SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. Transfer to a blender or food processor and puree until smooth. Return to the pot, add cream and cheese and heat through. Before serving, stir in dill.