Full share (1 lb) Veggie Box potatoes, peeled and cubed 2-3 Veggie Box onions, diced 1 medium Veggie Box carrot, diced 1 bunch last week’s Veggie Box dill, chopped 2 tsp salt 4 cloves Veggie Box garlic, minced 4 cups vegetable or chicken stock 7 oz smoked cheddar cheese, or normal cheddar + 1/2 tsp smoked paprika ½ cup sour cream

Heat a glug of olive oil in a soup pot over medium heat. Sauté onion and carrot until soft. Add minced garlic and sauté until fragrant. Add the dill, salt and potatoes. Stir to combine. If using smoked paprika, add it at this stage.

Add vegetable stock and bring to a light simmer. Cook for 20- 30 minutes, until the potatoes are very soft and starting to break up. Use a potato masher to mash about half the soup. This adds creaminess, while retaining some texture.

Remove from the heat. Add smoked cheddar and sour cream, stir until melted through.

Topping Options! Garnishes can really fancy up a potato soup and let your creativity shine. Mix and match: Veggie Box microgreens, toasted bread-crumbs, minced garlic, chopped chives, Veggie Box bacon, sour cream (thin to drizzling consistency with lemon juice), chili crisps, shredded cheese, french fried onions, croutons, or even crumbled potato chips.