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Cheese: Dilly Cheese Soup

Source of Recipe

Darlene Jons


List of Ingredients

4 1/2 cups water
4 medium potatoes, peeled and cubed
1/2 cup uncooked long grain rice
3 to 4 tbl. minced fresh dill weed
2 tablespoons chopped onion
1 to 2 chicken bouillon cubes
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces process American cheese, cubed
1/2 cup sour cream


Recipe

In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add the cheee and sour cream; heat and stir just until cheese is melted. Yield: 6-8 servings (2 quarts). Editors note (taste of home): Recipe can be easily doubled.