Ingredients:
Butter 2 tbsp
Chopped onion 1 cup
Peeled and chopped potatoes 2-1/2 cups
Chicken stock 3 cups
Cream 1 cup
Shredded cheddar cheese 1-3/4 cups
Dried or fresh dill 1/4 tsp
Ground black pepper 1/4 tsp
Salt 1/4 tsp
Ground cayenne pepper 1/8 tsp
Method:
Melt butter. Add onion and cook until softened. Stir in potatoes and stock, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. Puree potato mixture in a blender, return to pot. Keep on low and stir in cream, cheese, dill, pepper, salt, and cayenne. Cook, keep stirring, until thickens.
