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Pureed Potato & Cheddar Cheese Soup




Source of Recipe


whatscookingamerica






List of Ingredients



• 2 1/2 cups chicken broth
  
• 4 medium potatoes, peeled and quartered
  
• 1 medium carrot, peeled and sliced
  
• 1 medium onion, coarsely chopped
  
• 3 cloves garlic, minced
  
• 1/2 teaspoon red (cayenne) pepper or 1 small dried chile pepper
  
• 1 teaspoon dried dill weed, crushed
  
• 1/2 cup cottage cheese
  
• 1 cup milk
  
• 1 cup shredded sharp cheddar cheese
  
• Salt and pepper to taste
  






Instructions



1. In a large soup pot over medium-high heat, bring chicken broth, potatoes, carrots, onion, garlic, cayenne pepper or chile pepper, and dill weed to a boil. Reduce heat to low, cover, and simmer approximately 20 to 30 minutes until potatoes are tender when pierced. Remove from heat and let cool 10 to 15 minutes.
   
2. In a food processor or a blender, add potato mixture (do this in two to three batches); whirl until smooth. In final batch, add cottage cheese. Return to soup pot; add milk, cheddar cheese, salt, and pepper. Cook and stir until heated. Remove from heat. Serve in soup bowls.
   






Final Comments


Makes 4 servings