Velvet Potato Cheddar Soup Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Velvet Potato Cheddar Soup for a simple, potato‑packed
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Cooking tools:
- Saucepan
- Stove
- Blender
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Ladle
- Colander
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 cups 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
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