Peel and dice potatoes (chunk size negotiable, since they will be processed before long.)
Saute the onion in butter until softened.
Add the potatoes and stock (or water) and simmer for 15 minutes or until potatoes are tender. (EMS Note: 15 minutes is about right for me.)
Grate the cheese.
Transfer to a blender or food processor and puree until smooth.
Return to the pot.
Add cream and cheese and heat through.
Before serving, stir in dill.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (914g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 230 (49%)|
|Amt Per Serving||% DV|
|Total Fat 25.6g||34 %|
|Saturated Fat 15.1g||75 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 77mg||24 %|
|Sodium 2807.6mg||97 %|
|Potassium 1213.3mg||32 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 38.5g|
|Protein 18.6g||27 %|
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Calories per serving: 470
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