cup
pasteurized prepared cheese product, cut into cubes
2
cups
milk
Directions
In large saucepan combine potatoes, onion, carrot, garlic and celery. Add just enough water to cover vegetables. Bring to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until potatoes are tender. Remove saucepan from heat.
Use a potato masher to mash vegetable mixture, leaving some chunks. Stir in salt, pepper, dill, chicken soup and cheese until blended, whisking if necessary. Stir in milk. Cook until heated through, stirring occasionally.
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