Moosewood's Very Creamy Potato-Cheese Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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American version Ingredients:
3 tbsp margarine |
2 cups onions, chopped |
1 garlic clove, minced |
2 potatoes, chopped |
1 carrot, chopped |
3 cups water |
1 1/2 cups skim milk |
4 ounces of light cream cheese |
1 cup cheese, grated |
Directions:
1. 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.
2. 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.
3. Serve each cup or bowl garnished with chopped fresh parsley. A simple green salad is the perfect complement because opposites attract.
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