Celery, Dill, Cheese and Potato Soup by Maggie
Simple to make .. no need to go buy stuff because this was made with common items on hand.
It is a great starting point for other soups .. simply add some cut up sausage or ham or even chicken for something that a meat lover wants.
Serve with crusty bread, a glass of wine or juice and you have a full meal that will leave you satisfied but not stuffed.
2 Tbspfinely diced onion
2 cthinly sliced celery
1/2 ccubed potato (about 1 small)
2 cchicken stock
2 cmilk or cream
1 Tbspdill weed
1/4 tspcayenne pepper more or less to taste
1/2 tspcelery salt
·salt and pepper to taste
1/2 cshredded monterey jack cheese
How to Make Celery, Dill, Cheese and Potato Soup by Maggie
- Melt the butter in a saucepan. Add the celery and saute lightly for 2 minutes. Add the onion and continue to saute until almost tender. Add the potatoes and cook for 1 minute.
- Add chicken stock to the celery mixture and cook until all is tender. Allow the liquid to cook down until there is next to nothing left but don't allow it to burn.
- Add flour to celery mixture and stir well.
Add dill, cayenne and celery salt and mix.
Pour milk or cream and stir. Bring to a simmer and cook for about 10 minutes. If it thickens too much just add a bit more milk or cream.
- Just before you serve, add the shredded cheese and stir to incorporate.
Serve and top with additional dill and cayenne if desired.
For a more hearty dish add some cooked sausage, kielbasa, ham or chicken and warm through before serving.