4 tbsp. butter
2 c. finely chopped onion
2 c. peeled and chopped carrots
6 parsley sprigs
5 c. chicken stock
2 lg. potatoes, peeled and cubed (3-4 c.)
1 c. chopped, fresh dill
Salt and pepper to taste
2-3 c. grated Cheddar cheese

Melt butter in soup pot. Add onion and carrots and cook over low heat, covered until vegetables are tender and lightly colored, about 25 minutes.

Add parsley, potatoes, stock and bring to boil. Reduce heat, cover, simmer until potatoes are tender, about 30 minutes. Add dill, remove soup from heat, let it stand covered for 5 minutes.

Pour soup through a strainer and transfer solids to the bowl of food processor or blender. Add 1 cup of stock and process until smooth. Return pureed soup to the pot and add additional cooking liquid, about 3-4 cups, until soup reaches the desired consistency.

Set over low heat, add salt and pepper to taste. Gradually stir in the Cheddar cheese. When all the cheese is added and soup is hot, serve immediately. Serves 6.