Creamy dilled potato soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Instant onion |
| Water | ||
| 1 | tablespoon | Butter |
| 1 | pounds | Potatoes, peeled & diced (about 2 1/2 c.) |
| 1¼ | teaspoon | Salt |
| 1 | teaspoon | Dill weed |
| ⅛ | teaspoon | Black pepper |
| 1½ | cup | Milk |
Directions
Combine onion with 2 tablespoons water, set aside for 10 minutes to soften.
In a medium pan melt butter, add onion, saute until golden, about 1 minute.
Add 2 cups water, potatoes, salt, dill weed and pepper and bring to boil.
Reduce heat and simmer covered until tender, about 30 minutes. Transfer to blender, cover and whirl until pureed. Add milk and return to pan and heat.
Yield: about 4 cups. Posted to MM-Recipes Digest V4 #143 by LRenfroe@... on May 23, 1997