This soup is one of my very first recipes I collected in the early 1980’s. I started using Neufchatel Cheese instead of regular cream cheese that was used, but it’s still great comfort food.

• 1 tablespoon unsalted Butter
• 1 large clove Garlic, peeled and pressed
• 1 large Onion, coarse chopped
• 2 cups Potatoes, peeled and chopped
• 1 large Carrot, peeled and shredded
• 2 cups low sodium Chicken Broth or Home made
• 1 cup Skim Milk (or regular if desired)
• 4 ozs Neufchatel Cheese
• 1 teaspoon dried Dill Weed
• 1/4 teaspoon Red Cayenne Pepper
• 1 1/2 cups grated yellow Smoked Cheddar
• Sea Salt and Pepper to taste
• Fresh Parsley or Chives to garnish

Over medium heat, melt butter and saute garlic and onion until lightly browned in a medium size soup pot about 5 to 7 minutes.  Add potatoes, carrots and chicken broth. Cover and simmer for 30 to 40 minutes until vegetables are tender. Stir in milk and spices. Simmer for 5 minutes.  Pour in a blender or food processor and puree.  Return to soup to pot and add cheese. Allow cheese to melt and serve. Garnish with parsley or chives.