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2 tablespoons butter
1 cup onions ; diced
2 1/2 cups potatoes ; peeled and diced
3 cups chicken broth
1 cup heavy cream
1 3/4 cups cheddar cheese ; shredded and sharp
1/4 teaspoon dill ; dried
1/4 teaspoon black pepper ; ground
1/4 teaspoon salt
1/8 teaspoon cayenne pepper ; ground
Submitted by laura1
Creamy seasoned soup
Cal: 1013 Fat: 74g Carbs: 49g Protein: 42g Fiber: 4g
Original recipe serves 2
½ 2x 3x Reset
Ingredients (serves 2)
Directions
In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
Puree potato mixture in a blender or food processor or using an immersion blender, return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring until thickened, 5 minutes.
Puree potato mixture in a blender or food processor or using an immersion blender, return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring until thickened, 5 minutes.
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