Ingredients
- 1 1/2 cups Onions
- 1 clove Fresh garlic minced
- 4 tbsp Butter
- 1/2 tsp salt
- 4 large Carrots diced
- 1 1/2 cups potatoes peeled and diced
- 3 cups water
- 1 tbsp Dill fresh (1 tsp. dried
- may be substituted)
- 1/2 cup cream cheese chopped, 4 oz.
- 2 cup milk
- 1 1/2 cup Half & half cream
- 1/2 cup Cheddar cheese shredded or Monterrey Jack Cheese
- 1/2 tsp salt
- 1/2 tsp White Pepper
- A few drops Tabasco Sauce
- 1/2 tsp dry mustard
- Small pinch Cayenne
- 1/4 tsp Nutmeg
Instructions
- In a large sauce pan, sauté salted onions in butter 5 minutes. Add carrots and potatoes, sauté 8 minutes. Add water. Add dill. Simmer, covered, 15 minutes. Add cheese, milk and cream. Reduce heat to low simmer.
- When vegetables are very soft and cream cheese is melted, puree using a wire whip or blender. Add cheddar cheese to base. Add seasoning.
- Do not allow to boil.
Nutrition
Calories |267kcalCarbohydrates |15gProtein |7gFat |20gSaturated Fat |12gPolyunsaturated Fat |1gMonounsaturated Fat |5gTrans Fat |1gCholesterol |61mgSodium |483mgPotassium |379mgFiber |1gSugar |5gVitamin A |697IUVitamin C |10mgCalcium |198mgIron |1mg