POTATO DILL SOUP

Potato Dill Soup image

Provided by Nancy Snyder

Time 2h10m

Number Of Ingredients 10

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32 oz chicken stock
4 c frozen shredded hash brown potato, divided
1 c celery, diced
1 c carrot, shredded, chopped
1/2 c sweet onion, diced
8 oz cream cheese
1 1/2 tsp salt
1 tsp white pepper
2 Tbsp fresh dill
3 Tbsp butter or olive oil

Steps:

1. melt butter in the bottom of a large heavy kettle.
2. add celery, carrot and onion. cook over medium heat until onion and celery are clear.
3. add chicken stock, 3/4 of the frozen potatoes, salt, pepper and dill. Cook over low heat for an hour or more (may be put in the crock pot all day on low)the potatoes will break up and thicken the stock...this is what you want.
4. add the block of cream cheese (I usually just lay it on top and come back when it is heated through) whisk it in. You can bring the cream cheese to room temperature or warm it in the micro wave, cut it into cubes...what ever floats your boat. but it has to be very warm before it will mix in so there are no lumps.
5. after the cream cheese is incorported, add the remaing potato shreds. Cook for 10-15 minutes just to cook through. Stir frequently. Taste and adjust the seasoning, if needed (add a little milk or more stock if you want a thinner soup)then serve it forth.