Cheesy Potato Dill Soup

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.