Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons canola oil
  • 1 large onion ((should yield 2 cups of chopped onion))
  • 3 cloves garlic (minced)
  • 3 pounds russet potatoes, (peeled & cut into 1-inch chunks)
  • 6 cups chicken broth
  • 1/2 cup sour cream
  • 3 tablespoons fresh dill (stems removed (1 herb package))
  • 3 tablespoons lemon juice (about 1 lemon)
  • 2 cups shredded Cheddar cheese ((8 ounces))
  • kosher salt (to taste)

Instruction

  • Heat oil in a pot over medium heat. Add onion and saute until golden and tender, about 12 minutes. Add garlic; cook 1 more minute. 
  • Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • With an immersion blender, puree soup until smooth (or puree in batches in a blender). Add cheese, tempered sour cream, lemon, and dill. Then season to taste with salt.
  • Serve hot, in bowls, topped with extra dill.