Golden Potato Soup
1 medium onion, sliced
1 tablespoon olive oil
1 large potato
1 cup shredded Pepper Jack cheese
2 cups organic vegetable broth
1 cup milk (low fat)
1 tablespoon whipped cream cheese
1 teaspoon Dijon mustard
1/8 teaspoon black pepper
salt to taste
1/4 cup fresh dill
1 teaspoon garlic powder
Slice onions thinly.
Peel and cut white potatoes in small pieces. Boil potatoes 15 – 20 minutes.
While potatoes are cooking, fry onions for five minutes.
Add vegetable broth to vegetables and let cook for five minutes.
Add milk, mustard and seasonings and cook until they are hot.
Add the cheese and allow it to melt and then blend it into the soup.
I have made this soup before and used a picture from a previous recipe.