Serves 4 to 6
3 to 4 tablespoons butter
2 cups chopped onions
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 ½ cups milk (or part cream)
4 ounces of cream cheese or Neufchatel
1 cup grated sharp cheddar cheese (3 ounces)
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.
Puree 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.
From : The Moosewood