1) In a large soup pot over medium-high heat,
bring vegetable brother, potatoes, carrots,
onion, garlic, cayenne pepper and dill weed to
a boil.
2) Reduce heat to low.
3) cover and simmer approx. for 20-30 minutes
until potatoes are tender when pierced.
4) Remove from heat and let cool for 10-15
minutes.
5) In a food processor or a blender, add potato
mixture (Do this in two to three batches);
whirl until smooth.
6) In final batch, add the cottage cheese.
7) Return to soup pot, add milk, cheddar
cheese, salt and pepper.
8) Cook and stir until heated.
9) Remove from heat.
10) Serve hot
11) Store Leftovers in refrigerator
12) Enjoy -)
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