In a large sauce pan, over medium heat, melt butter. Cook onion in butter until softened.
Stir in potatos and broth, bring to a boil then cover & reduce heat to a simmer for 15 – 20 minutes, or until potatos are soft.
Mash potatos in broth then return pot to medium heat. Stire in cream cheese, dill pepper, salt, pepper, and cayenne.
Bring to low boil and cook, stirring until thickened (about 5 minutes).
- 1Cup Diced Onion
- 1 Cup Heavy Cream
- 1/4 Tsp Dillweed
- 1/4 Tsp Pepper
- 1/4 Tsp Salt
- 1/8 Tsp Cayenne Pepper
- 2 Cups Shredded Shard Cheddar Cheese
- 2 Tbsp Butter
- 3 Cups Chicken Broth
- 3 Cups Peeled & Diced Potato