Directions:
- In a large soup pot, sauté the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and sauté for 5 to 10 minutes longer. Add the stock or water and dill and simmer until all the vegetables are tender.
- Puree the vegetables with the cream cheese and milk in a blender or food processor. Return the soup to the soup pot. Season with salt and pepper. Stir in the cheddar cheese and reheat gently.
- Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.76 Kcal (1711 kJ) | ||
| Calories from fat | 229.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.52g | 39% | |
|---|---|---|---|
| Cholesterol | 55.04mg | 18% | |
| Sodium | 574.79mg | 24% | |
| Potassium | 613.71mg | 13% | |
| Total Carbs | 28.84g | 10% | |
| Sugars | 12.3g | 49% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 16.28g | 33% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.9mg | 5% | |
| Calcium | 556.4mg | 56% | |
| Amount Per 100 g | |||
| Calories | 82.51 Kcal (345 kJ) | ||
| Calories from fat | 46.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.15g | 39% | |
|---|---|---|---|
| Cholesterol | 11.11mg | 18% | |
| Sodium | 116.03mg | 24% | |
| Potassium | 123.89mg | 13% | |
| Total Carbs | 5.82g | 10% | |
| Sugars | 2.48g | 49% | |
| Dietary Fiber | 0.81g | 16% | |
| Protein | 3.29g | 33% | |
| Vitamin C | 1.8mg | 15% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 0.2mg | 5% | |
| Calcium | 112.3mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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