Soup

I made a small batch of my famous carrot – cheese – potato soup today. Sooooo delicious!

  • A small onion, minced
  • A few carrots, sliced
  • 2 or 3 russet potatoes, diced
  • A small amount of milk or cream
  • A lump of cheddar cheese, chopped or grated
  • a lump of cream cheese
  • Dill, salt, pepper

Sauté the onion in a fine knob of butter. Add potatoes and carrots. Cover with water and simmer till soft. Turn the heat as low as possible.

Now, if you have an immersion blender, go to town until the soup is as smooth as you like. Add splashes of milk or cream if it’s too stiff. I use a regular blender and it works fine, just be careful and do a small amount at a time. I puree a couple of ladlefuls, then pour them back into the pot, fish out a couple more chunky ladlefuls and puree them, etc. I always leave some chunks of vegetables.

Now, turn the burner to medium-ish and stir in a your cheeses. Stir stir stir. Add milk if it’s too thick. Don’t let it boil!! Just heat it to melt those cheeses.

Season with dill, salt, and pepper. Devour!

P.s. I don’t peel the potatoes, but you can if you prefer.

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