Velvet Potato Cheddar Soup – Eat Wisconsin Potatoes

Ingredients

• 1 1/2 cups Onions
• 1 clove Fresh garlic (minced)
• 4 tbsp Butter
• 1/2 tsp salt
• 4 large Carrots (diced)
• 1 1/2 cups potatoes (peeled and diced)
• 3 cups water
• 1 tbsp Dill fresh (1 tsp. dried
• may be substituted)
• 1/2 cup cream cheese (chopped, 4 oz.)
• 2 cup milk
• 1 1/2 cup Half & half cream
• 1/2 cup Cheddar cheese (shredded or Monterrey Jack Cheese)
• 1/2 tsp White Pepper
• A few drops Tabasco Sauce
• 1/2 tsp dry mustard
• Small pinch Cayenne
• 1/4 tsp Nutmeg