Mmmm...Potato Soup

This is the best potato soup I've ever had. This soup is a big reason that I look forward to cooler weather. It'd probably be good no matter what time of year it is, but I'm a little weird about soup in the summer. Just can't do it. I made this for lunch today and thought I should share the love. Noah has loved this soup since he was just a baby, but he never remembers it since I only make it in the fall and winter. This year, since he's talking more, he's dubbed it "New Soup." He ate it with a piece of butter bread in one hand to dip with, and a spoon in the other hand to eat with between dips. That's my boy. :D Without further adieu, the Cheesiest Potato Soup recipe.

Ingredients

• 2 tablespoons butter
• 1 cup diced onion
• 2 1/2 cups peeled and diced potatoes
• 3 cups chicken broth
• 1 cup heavy cream
• 1 3/4 cups shredded sharp Cheddar cheese (I double)
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cayenne pepper

Directions

1. In a large saucepan over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processor or using an immersion blender; return to pot over medium heat. Stir in cream, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.