Potato Cheddar Soup

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Braham Estate in Greenville, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 2 tablespoons butter
 * 1 large white onion finely chopped
 * 2 pounds baking potatoes peeled and cut into chunks
 * 4 cups chicken broth
 * 1 teaspoon dried dill weed
 * ¾ cup milk
 * 1 cup frozen corn kernels
 * 8 ounces sharp cheddar cheese shredded
 * 1 teaspoon salt
 * 2 teaspoons freshly ground black pepper

Directions

 * 1) Melt butter in a larger pot then add onions and cook over medium heat until softened.
 * 2) Add potatoes, chicken broth and dill then bring to boil and reduce heat.
 * 3) Cover and simmer until potatoes are tender.
 * 4) Mash potatoes in soup to a coarse texture then stir in milk and corn and heat several minutes.
 * 5) Remove soup from heat and stir in cheese until melted.
 * 6) Season with salt and pepper.