2 tbsp. butter
1 lg. onion, chopped
4 c. raw potatoes, cubed 1/4"
1 c. light cream or milk
1 lg. carrot, chopped
4 c. chicken broth
2 tbsp. chopped fresh dill
1 (16 oz.) can whole kernel corn
Optional: 1 c. grated Cheddar cheese

Melt butter in large pan. Add onion, potato and carrot. Cover and cook over very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer until vegetables are tender. Remove from heat. Puree 1/2 of mixture or blender or food processor.

Return puree to reserve mixture in pan and stir in cream. Add corn; return to heat if necessary. DO NOT BOIL! Serve garnished with cheese, if desired.

Note: If dill is not available; the soup's great without it!.