Recipe: Potato Cream Cheese Soup and Potato Dill Soup for Cheryl

POTATO CREAM CHEESE SOUP

6 cups diced potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 teaspoon salt
2 cups milk
6 chicken bouillon cubes
4 tablespoons flour
8 ounces sour cream
12 ounces processed cheese, grated
2 quarts water

Place water in saucepan and add potatoes, celery, carrots, onion, bouillon cubes and salt. Cook until vegetables are tender. Combine milk and flour and mix until smooth. Add to vegetable mixture. Cook until thickened and smooth. Stir in sour cream and cheese. Simmer until cheese is melted.

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POTATO CREAM CHEESE SOUP

6 cups diced potatoes
1 cup chopped celery
1 cup diced carrots
1 cup chopped onion
1 teaspoon salt
2 cups milk
6 chicken bouillon cubes
4 tablespoons flour
8 ounces sour cream
12 ounces processed cheese, grated
2 quarts water

Place water in saucepan and add potatoes, celery, carrots, onion, bouillon cubes and salt. Cook until vegetables are tender. Combine milk and flour and mix until smooth. Add to vegetable mixture. Cook until thickened and smooth. Stir in sour cream and cheese. Simmer until cheese is melted.

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CONGRESSMAN DANIEL P. MOYNIHAN POTATO DILL SOUP

7 large potatoes
2 onions, chopped
Bunch of scallions, chopped
Large amount of fresh dill
2 Tablespoons butter
1 pint heavy cream
Freshly ground black pepper
Salt to taste
Parsley for garnish

Peel potatoes; cook with onions in boiling water until they begin to fall apart. Strain. Add scallions, dill, butter, and heavy cream and cook ten minutes. Stir in 1 cup sour cream and let it heat through for 2 minutes.

Garnish each bowl with pepper, dill, parsley, and 1 teaspoon sour cream.