Vegetarian Potato-Cheese Soup(Serves 6)

• 6 Tbsp. butter
• 4 c. chopped onions
• 1 clove garlic, minced
• 4 large potatoes (unpeeled), coarsely chopped
• 2 large carrots, chopped
• 6 c. vegetable stock or water
• 4 Tbsp. fresh dill
• 8 oz. cream cheese
• 3 c. milk
• 2 c. grated Cheddar cheese
• salt and pepper to taste

1. In large soup pot, saute onions and garlic in butter until onions are translucent.
2. Add potatoes and carrots; saute for 5 to 10 minutes longer.
3. Add stock and dill.
4. Simmer until all vegetables are tender.
5. Puree the vegetables with the cream cheese and milk in blender or food processor.
6. Return the soup to soup pot.
7. Season with salt and pepper.
8. Stir in Cheddar cheese and reheat gently.

butter, onions, clove garlic, potatoes, carrots, vegetable stock, fresh dill, cream cheese, milk, cheddar cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1044141 (may not work)