Cheesy Potato Soup

Unlike most versions of cheesy potato soup, this recipe is much more heart-healthy. Substituting neufchatel cheese for heavy cream reduces the fat content while providing a tangy and delicious flavor. This soup is comforting, hearty, and delicious, and great to come home to on a cold winter day.   

Cheesy Potato Soup

8 small to medium baking potatoes, peeled and cubed
2 tablespoons butter
4 tablespoons extra-virgin olive oil
8 cloves garlic, chopped
1 small onion, chopped
1 teaspoon dried dill
4 cups water
4 cups chicken stock
4 oz. neufchatel cheese
1.5 cups cheddar cheese, grated
salt
Louisiana-style hot sauce
chives or green onions, chopped

In a stockpot, add salt, and saute onions and potatoes in olive oil over medium heat, covered for 5-10 minutes. Then, add water, garlic, and additional salt. Cover, and allow to simmer for 30-45 minutes, or until potatoes are tender. Next, add butter, dill, and stir. Then, puree mixture in a blender, or use a potato masher until smooth. Add chicken stock following this step, and allow the soup to come to a boil, and add neufchatel cheese. Stir, and cover until cheese has melted. Finally, remove pot from heat, and slowly add cheddar cheese. Stir continuously until evenly incorporated and smooth. Serve topped with Louisiana hot sauce and green onions, if desired. Enjoy!