(Again, another wonderful soup recipe from Nava Atlas’ “Vegetariana”)

Potato & Dutch Cheese Soup

Combine in a 4 qt saucepan, and enough broth to cover generously

6 Medium potatoes, peeled and cut in chunks
1 large onion, diced
1 cloves garlic, minced finely
2 bay leaves
2 Tbsp butter

Cover and simmer until potatoes are tender, and stir in
2 Tbsp dry white wine
3 Tbsp. dried or 1 1/2 Tbsp fresh dill
1 tsp. paprika
1/2 tsp dry mustard
pepper to taste

Thicken with 1 Tbsp. flour mixed with water enough to make a thin paste, whisking flour/water mixture into soup, and also breaking up potatoes slightly. Stir in

1 1/2 cup grated Edam or Gouda cheese

Simmer gently until cheese is melted… and enjoy. Like the Lentil and Brown Rice soup, this one is also very good warmed over the next day.