1In a large stock pot, add all the vegetables & Chicken broth plus one chicken broth can full of water.
2Boil all the vegetables together until the potatoes and carrots are just at fork tender. Turn heat down to a simmer. ( I like a thicker broth, I use a hand potato masher and smash the veggies a couple of times at this point)
3Once the temp has fallen to a simmer add slices of the cheese equaling to 1/2 of the package, butter, dill and parsley. Allow the soup to simmer until the cheese has melted and serve. My husband refuses to recognize anything with out meat as dinner, so I will add cooked bacon as a garnish.You can add salt and pepper to taste...Enjoy!
4***This can also be made into a vegan dish by substituting the chicken stock with veggie stock and omitting the butter and cheese. Of course leave out the bacon garnish! I will add cubed tofu as well.***