Potato-Cheese Soup with Stacie Boord from Shadowbox Live: Kate’s Quick Bites:

Shadowbox Live has been delivering unforgettable artful experiences since 1988. Each original production includes comedy, music dance and theatrical performances. We head into the kitchen with Stacie Board to learn her Potato-Cheese Soup recipe behind their success. 

Ingredients

• 4 tablespoons sweet butter
• 2 cups finely chopped yellow onions
• 2 cups peeled and chopped carrots
• 6 parsley sprigs
• 5 cups chicken stock
• 2 large potatoes, peeled & cubed
• 1 cup chopped fresh dill
• 2 cups grated cheddar cheese
• salt and pepper to taste
• croutons

Directions

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

Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes.

Add dill, remove soup from heat, and let it stand covered for 5 minutes.

Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade or use a foodmill fitted with a medium blade. Add 1 cup of the stock and process until smooth.

Return pureed soup to the pot and add additional cooking liquid (about 3-4 cups) until the soup reaches the desired consistency.

Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the cheese is incorporated and the soup is hot (but not boiling),

Serve immediately.

Garnish with croutons.