Foodie: Alita's Potato-Cheese Soup

I love it when my friend, the Domestic Goddess, posts recipes on her blog. Now, I'm no domestic goddess, but I am a bit of a foodie. Here's a recipe that we gleaned from our friends, Eric and Laura, that has now become comfort food in the Miller household.
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Alita's Potato-Cheese Soup

4 T. butter
2 c. chopped onion
2 c. peeled, chopped carrots
6 parsley sprigs
5 c. chicken stock
2 large potatoes, peeled and cubed
1/4 c. chopped dill
salt & pepper
2 c. grated cheddar

Melt butter. Add onions & carrots. Cook over low heat until tender (25 minutes). Add parsley, stock and potatoes and bring to a boil. Reduce heat; cover and simmer until very tender (30 minutes). Add dill, remove soup from heat. Let stand, covered for 5 minutes.

Pour soup through strainer, transfer solids to food processor. Add1 c. cooking stock and process until smooth. Return to pot and reheat. Add salt and pepper to taste. Gradually stir in grated cheese. Serve when hot.
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Ok, that's the official recipe. I don't think I've ever followed it exactly and it has always been good. Dry herbs don't seem to make much of a difference. The amounts of each ingrediant can be varied with little impact. I never use a food processor. Instead I just stick my handheld mixer right in the cooking pot and beat it on the spot.

Enjoy!