Potato-Cheese Soup
Source of Recipe
Internet
List of Ingredients
4 Tbs. sweet butter
2 cups finely chopped yellow onions
2 cups peeled and grated carrots
6 cups turkey stock
4 cups of peeled and cubed potatoes (I like red)
3 to 4 Tbs. of chopped fresh dill (don't skip this)
salt and fresh ground pepper to taste
2 to 3 cups of grated good quality Cheddar cheese
Recipe
To make the turkey stock, cover the Thanksgiving carcass with cold water in a soup pot and bring to a boil. Simmer for two hours. Skim off fat after it cools.
Melt butter in a soup pot. Add onions and carrots and cook over low heat, covered, until tender, about 25 minutes.
Add turkey stock and potatoes and bring to a boil. Reduce heat, cover, and simmer until the potatoes are very tender, about 40 minutes.
Add dill, remove soup from heat. Either puree soup through a food processor or take a potatoe masher to it. Either way works.
Set soup over low heat, add salt and pepper to taste and gradually stir in the grated cheese. When all the cheese has been added and the soup is hot (not boiling), serve immediately.
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