The soup is in tupperware and a mason jar because it freezes well and is now portioned out in the freezer. The color is pale, the texture ultra smooth and creamy, and the taste comforting.
I used the VERY last of 2008's yukon gold potatoes in the batch of soup I just made. August to June, amazing.4 tbsps butter
Adapted from New Recipes from Moosewood Restaurant
2 cups onion
2 garlic cloves
4 oz carrots
1 lb potatoes
3 cups water or chicken stock
1 tsp dill
4 oz cream cheese
1 1/2 cups whole milk
3 oz sharp cheddar cheese, grated (about 1 cup)
salt and pepper to taste
In a large soup pot, saute the onions and garlic in the butter until the onions are translucent. Add the potatoes and carrots and saute for 5-10 minutes longer. Add the stock of water and dill and simmer until all the vegetables are tender.
Puree the vegetables and their liquid with the cream cheese and milk in a blender until very smooth. Return the soup to the pot, stir in the cheddar cheese, season with salt and pepper, and reheat gently.
Garnish with fresh dill and/or chopped parsley.