Velvet Potato Cheddar Soup
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr
Course Soups, Stews and Chili
Servings 8
Calories 267 kcal
- 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
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.
Calories: 267kcalCarbohydrates: 15gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 61mgSodium: 483mgPotassium: 379mgFiber: 1gSugar: 5gVitamin A: 697IUVitamin C: 10mgCalcium: 198mgIron: 1mg