Thursday, October 27, 2011

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

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.

In a food processor or blender, in small batches, pour 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 powder. Stir until thoroughly blended. Return to medium heat and heat until warm. Remove from heat, serve in soup bowl and garnish with fresh parsley.

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