Dilly Cheese Soup
4 1/2 cups water
4 medium potatoes, peeled and cubed
1/2 cup uncooked long grain rice
3 to 4 tbl. minced fresh dill weed
2 tablespoons chopped onion
1 to 2 chicken bouillon cubes
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounces process American cheese, cubed
1/2 cup sour cream
In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a
boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Add the cheese and sour cream; heat and stir just until
cheese is melted.
Yield: 6-8 servings (2 quarts).