Ingredients:

• 4 large potatoes, peeled and chopped
• 1 lg onion chopped
• 3 TB butter
• about 2 cups water or broth
• 2 lg sprigs fresh dill
• 1/2 tsp dry mustard
• 1/2 cup heavy cream
• S & P
• 4 cups milk (2 % is OK)
• 2 cups shredded white cheddar cheese
• 1/4 cup parmesean cheese
• 1/4 cup vermouth or white wine

 Recipe:

1. Saute potatoes and onions in butter 5 minutes until onions are translucent
2. Add  water or broth to cover. Simmer until potatoes are done, about 20 minutes.
3. Snip dill into soup and cool. Add mustard and cream and puree. Taste for S&P.
4. Return to pot, add milk, and return to the simmer.
5. Stir in cheeses and vermouth. Cook, stirring, over low heat until cheese melts.

Serve With:

Serve with crusty bread and a green salad

Creator:

Gail Ruggieri