Very Creamy Potato Soup


  • 3 to 4 tbsp butter 
  • 2 cups chopped onions 
  • 1 large garlic clove, minced or pressed 
  • 2 large potatoes, unpeeled and coarsely chopped 
  • 1 large carrot, unpeeled and coarsely chopped 
  • 3 cups of veg stock or water 
  • 1 tsp dried dill (2 tbsp fresh) 
  • 4oz cream cheese (light works well) 
  • 11/2 cups milk (or part cream, low fat milk is fine) 
  • 1 cup grated sharp cheddar cheese (3oz) 
  • Salt and pepper to taste 
  • A few sprigs of parsley (for garnish)



In a large soup pot sauté the onion and garlic in butter until the onions are translucent. Add the potatoes and carrots, and sauté for 5 to 10 mins longer. Add the stock or water and dill and simmer until all the veg are tender. (Option, puree the veg with the cream cheese and milk in a blender or food processor.) Can leave veg in chuck form. Return the soup (if puree) to the pot an season with salt and pepper, and stir in the cheddar 
cheese and re heat gently. Serve each cup or bowl garnished with parsley.