Potato Cheese Soup

4 tbsp unsalted butter
2 cups finely chopped yellow onions
2 cups peeled and chopped carrots
6 parsley sprigs
5 cups chicken stock
2 large potatoes, peeled and cubed
1 cup chopped fresh dill
salt & fresh pepper to taste
2-3 cups grated cheddar cheese

Melt butter in a soup pot. Add onions, carrots & cook over low heat, covered, until veggies are tender & lightly colored, @ 25 minutes. Add parsley, stock, potatoes & bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender @ 30 minutes. Add dill. Remove soup from heat & let stand covered @ 5 minutes. Pour soup through a strainer & transfer the solids to the bowl of a food processor fitted with steel blade. Add 1 cup of stock & process until smooth. Return pureed soup to the pot & add additional cooking liquidd until the soup reaches the desired consistency. Set over low heat, add salt & pepper to taste, and gradually stir in the grated cheese. Serve when cheese is melted.