Creamy Cheesy Potato Soup - Vegetarian

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Creamy Cheesy Potato Soup - Vegetarian

 

4 large potatoes, peeled and quartered

2 medium carrots, peeled and sliced

1 medium onion, quartered

1 (14-ounce) can vegetable broth

3 tablespoons butter

3 tablespoons all-purpose flour

3 cups milk, divided

1 1/2 cups shredded sharp cheddar cheese

1 tablespoon dill weed

1 cup sour cream

3 cups milk

Salt and pepper to taste

1/4 teaspoon chili pepper or to taste

 

In a large soup pot over medium-high heat, add potatoes, carrots, onion, and

vegetable

or chicken broth. Cover and simmer 15 to 20 minutes or until vegetables are

tender

when pierced with a fork. Remove from heat.

 

While vegetables are cooking, make cream sauce. In a medium saucepan over

medium-high

heat, melt butter; add flour, stirring constantly until mixture is smooth and

bubbly.

Add milk and bring to a boil, stirring constantly, until thickened. Remove from

heat. Add cheddar cheese and dill weed. Stir until cheese is melted. Set aside.

 

In a food processor or blender, in small batches, puree potato mixture with some

of the milk. Pour blended potato mixture back into the soup pot. Add the cheese

sauce, sour cream, remaining milk, salt, pepper, and chili pepper. Stir until

thoroughly

blended. Return to medium heat and heat until warm. Remove from heat and serve

in

soup bowls.

 

Makes 6 servings.

 

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