Cheesy Potato Soup

This was so delicious, and perfect this time of year!

Cheesy Potato Soup
**my own recipe**
Makes: 4-6 servings Cook: about 40 minutes

1 c	onion, diced
1 c	celery, diced
4	carrots, peeled and diced
2	large baking potatoes, peeled and diced
2	chicken bouillon cubes
4 c	water
1 c	half-and-half
2 c	sharp cheddar cheese, shredded
½ t	dried dill weed
¼ t	garlic powder
1 t	parsley flakes
⅛ t	ground cayenne pepper (this really sets it apart!)

In a stock pot or large saucepan over medium heat, combine onions, celery, carrots, potatoes, bouillon cubes, and water. Bring to a boil, then reduce heat and simmer for 15 - 20 minutes, until potatoes are tender (time will depend on how large you chopped your potatoes). Do NOT drain.

Puree potato mixture in a blender or food processor. (If using a food processor, don't overfill - it makes a BIG mess!) Return to pot over medium heat. Stir in half-and-half, cheese, dill, pepper, salt, and cayenne. Bring to a low boil and cook, stirring frequently, until thickened.