Ingredients
6
6 servings
- •2 tablespoons butter
- •1 cup diced onion
- •2.5 cups peeled and diced potatoes
- •3 cups chicken broth
- •1 cup heavy cream
- •1.75 cups shredded sharp Cheddar cheese
- •0.25 teaspoon dried dill weed
- •0.25 teaspoon ground black pepper
- •0.25 teaspoon salt
- •0.125 teaspoon ground cayenne pepper
Instructions
- In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
- Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 366
- Carbohydrate: 16g
- Fat: 30g
- Fiber: 2g
- Protein: 10g
- Sugar: 2g
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