Cook potatoes in one quart of chicken stock until fork tender.
In a skillet, melt butter and sautee onion and garlic until translucent. Add flour to make a rue (paste). Stir until golden brown.
Add chicken stock to rue to make a thick, but smooth paste. When desired consistency, add to chicken stock. Stir with whisk until creamy.
Add milk and cooked potatoes along with the chicken stock that potatoes were cooked in. Add salt and pepper to taste.
Add some fresh chopped dill last. Put into soup bowls and sprinkle cheddar cheese on top.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours