This is my son's all time favorite soup. I use a couple of different kinds of
cheese for a richer taste. I found this listing of it on another board, rather
than typing it all in. Sorry for the grammatical errors:

For 4-6: servings:

3-4 tbs.butter
2 c. chopped onions
1 lg. garlic clove minced or pressed
2 lg. potatoes, unpleeled and coarsely
chopped.;

1 lg. carrot -same
3 c. veg. stock or water
1 tsp. dried dill or 2 tbs. fresh
4 oz. cream cheese(the secret ingerdient)
1 1/2 c. milk (or part cream)
1 c. grated sharp cheddar - 3 oz.
salt-pepper and fresh parsley chopped.

saute onions, garlic in butter till
translucent. Add pot. and carrot and saute
5-10 min. Add stock, dill -simmer till
tender. // Puree vegies with cream cheese,
milk in blender or processor. Return to pot,
season , stir in cheddar and reheat.
GArnish with parsley.