Potato Cheddar Soup

Melt butter in a large pot over medium heat, then add the finely chopped white onion and sauté for 3-4 minutes until softened and translucent.

Add the peeled and chunked baking potatoes to the pot and stir to coat with the butter and onion mixture.

Pour in the chicken broth and bring to a boil, then reduce heat to medium-low and simmer for 15-18 minutes until the potatoes are tender and easily pierced with a fork.

Stir in the dried dill weed, frozen corn kernels, salt, and freshly ground black pepper.

Reduce heat to low and slowly pour in the milk while stirring to combine evenly.

Add the shredded sharp cheddar cheese in batches, stirring constantly until fully melted and the soup is creamy and smooth.

Taste and adjust seasoning as needed with additional salt and pepper, then serve hot.