Autumn recently had lunch at a friend's home and came home to tell me about the delicious soup that was served. She asked the friend for the recipe, but all the friend could give her was a list of possible ingredients, since she hadn't made it herself. I set out to make a version that would please Autumn, and ended up with a keeper.
In a large pot, saute:
2 Tbls. butter
1 cup diced onion
1 cup diced celery
and 1 large red pepper, diced
Brown 1 lb. bulk pork sausage. Drain grease.
Add in 2 quarts chicken broth.
Add sauteed vegetables back to the pot along with 6 cups potatoes, peeled and diced.
Add 1 1/2 tsp. dried dill. Bring to a boil. Cover and simmer until potatoes are tender.
Meanwhile, in a small saucepan or skillet, melt 4 Tbls. butter. Add 1/2 c. flour. Cook and stir 3-5 minutes or until bubbly. Add to soup, and bring to a boil. Cook and stir 2 minutes.
Reduce heat to low. Add 1 c. shredded cheddar cheese, 1 cup American cheese,and salt and pepper to taste. Cook and stir until cheese melts. Slowly add 1/4 to 1/3 c. potato flakes. Stir until thickened.