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Cheesy Potato Dill Soup

Contributed By: Marybeth, TX | See all of Marybeth's recipes
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Active Time:  5 Minutes
Total Time:  1 Hour
  4 2-cup servings
This is a rich and hearty soup but still healthy. This soup is delicious with a crisp fish sandwich or a good multigrain bread. Because vegetable stock is used, this recipe is perfect for the Lenten season. Feel free to substitute a good chicken stock.
2 tablespoons extra virgin olive oil
3 tablespoons butter
1 large white onion, chopped
3 garlic cloves, minced
3 tablespoons all purpose flour
1 20-ounce package Simply Potatoes shredded hash brown potatoes
1 tablespoon corse ground salt
1 tablespoon coarse ground pepper
4 cups vegetable stock
1 bay leaf
4 tablespoons fresh chopped dill
1/2 cup heavy cream
2 cups shredded sharp Cheddar cheese
4 teaspoons fresh chopped dill [garnish]
1. Place a heavy Dutch oven on medium high heat; melt olive oil and butter together. Add onion and garlic; cook for 6-7 minutes, or just onion is translucent.

2. Sprinkle flour over onions and stir to coat; cook, stirring frequently, 3-4 minutes.

3. Add Simply Potatoes shredded hash browns, salt, pepper and vegetable stock to pan along with 1 cup water. Stir to incorporate flour in liquid.; add bay leaf and 4 tablespoons dill Cover and reduce heat to medium low. Simmer for 20-30 minutes, or until potatoes are tender.

4. Add cream and all but 4 tablespoons of cheese to soup and stir well to incorporate cheese. Simmer 5-10 minutes longer. Ladle soup into bowls and sprinkle with reserved cheese and remaining dill.

Date Added: 03/12/2012
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