Stir in broth, potatoes, carrots and dill weed; bring to boil. Cover; simmer on medium-low heat 15 to 17 min. or until potatoes are tender, stirring occasionally.
Add milk and 1-1/2 cups cheese; cook and stir 1 to 2 min. or until cheese is melted. Serve topped with remaining cheese.
Serve drizzled with BREAKSTONE'S or KNUDSEN Sour Cream.
Substitute dried thyme leaves for the dill weed.
This hearty soup can be prepared ahead of time. Cool the soup, then ladle it into an airtight container, leaving at least 1 inch of space at the top of the container. Freeze up to 3 months before reheating to serve.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.