Creamy Potato Cheese Soup

4 tablespoons butter
2 cups onions, chopped
1 large garlic clove, minced
2 large potatoes, peeled and chopped
1 large carrot, peeled and chopped
3 cups chicken stock or water
1 teaspoon dried dill
4 ounces cream cheese
1-1/2 cups whole milk
1 cup sharp Cheddar cheese
Salt and pepper to taste
Fresh parsley, chopped

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.

Serves 8

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Cajun Country -- New Iberia, Louisiana