Moosewood: Very Creamy Potato-Cheese Soup

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* Exported from MasterCook *

 

Very Creamy Potato-Cheese Soup

 

Recipe By : New Recipes from Moosewood Restaurant, page 27

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Soups And Stews

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons butter

2 cups onions -- chopped

1 large garlic clove -- minced or pressed

2 large potatoes unpeeled and coarsely chopped

1 large carrot unpeeled and coarsely chopped

3 cups Vegetable Stock* or water

1 teaspoon dried dill (2 tablespoons of fresh dill)

4 ounces cream cheese

1 1/2 cups milk or part cream

1 cup sharp cheddar cheese (3 ounces) -- grated

salt and black pepper to taste

chopped fresh parsley

 

In a large soup pot, sauté the onions and garlic in the butter until the onions

are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes

longer. Add the stock or water and dill and simmer until all the vegetables are

tender.

 

Purée the vegetables with the cream cheese and milk in a blender or food

processor. Return the soup to the soup pot. Season with salt and pepper. Stir in

the cheddar cheese and reheat gently.

 

Serve each cup or bowl garnished with chopped fresh parsley. A simple green

salad is the perfect complement because opposites attract.

 

*Vegetable Stock recipe entered separately.

 

 

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