Ingredients
- 1 onion
- 700 ml chicken stock
- 240 ml cream (heavy)
- 170 gr sharp cheddar cheese (grated)
- 28 gr butter
- 20 gr 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.
