This soup is a healthy version of potato cheese soup. No cream needed. We eat this throughout the fall and winter. It pairs perfectly with sausage bread. Give it a try! Both of these recipes will end up in one of my books at some point!
4-5 Russet potatoes, peeled and chunked
2 carrots, sliced
3-4 celery stalks, sliced
1 onion, diced
4 cups broth (chicken or vegetable)
1 tsp salt (or to taste)
2 T olive oil
1 1/2-2 cups shredded cheddar cheese
Dried or fresh dill weed
Heat oil in large pot. Saute onion, carrots, and celery. Add potatoes, broth, and salt. Cover and simmer until potatoes are soft, approximately 40 minutes.
Using an emulsion blender, puree contents in soup pot. Add shredded cheese and dill weed. Still until cheese is incorporated into soup.
Serve and enjoy!