Use a large pot. Saute onions in butter until clear. Add potatoes and carrots. Saute 5-10 minutes. Add stock and dill. Simmer until vegetables are tender. in blender, puree vegetables, cream cheese and milk. (Caution: Add in small portions heat will cause mixture to overflow.) Return soup to pot. Season. Stir in cheese. Reheat gentely. Garnish with parsley.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana