Ingredients for 4 servings
1/4 tablespoon chili powder
1 can vegetable or chicken broth
1 cup sour cream
1 medium onion, quartered
1 tablespoon dill weed
1 1/2 cups shredded sharp cheddar cheese
2 celery stalks, diced
2 medium carrots, peeled and sliced
3 cups milk, divided
3 tablespoons all purpose flour
3 tablespoons butter
4 large potatoes, peeled and quartered
parsley chopped
salt and pepper for taste
Directions
1/4 tablespoon chili powder
1 can vegetable or chicken broth
1 cup sour cream
1 medium onion, quartered
1 tablespoon dill weed
1 1/2 cups shredded sharp cheddar cheese
2 celery stalks, diced
2 medium carrots, peeled and sliced
3 cups milk, divided
3 tablespoons all purpose flour
3 tablespoons butter
4 large potatoes, peeled and quartered
parsley chopped
salt and pepper for taste
Directions
In a large soup pot over medium - high heat, add potatoes, carrots, onion and vegetables or chicken broth. Cover and simmer 15 to 20 minutes or until vegetables are tender when pierced with a folk. 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 thickened. Remove from heat. Add cheddar cheese and dill weed. Stir until cheese is melted. Set aside.