Dilled potato soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | large | Onion, chopped |
| 4 | cups | Raw potatoes, cubed 1/4\" |
| 1 | cup | Light cream or milk |
| 1 | large | Carrot, chopped |
| 4 | cups | Chicken broth |
| 2 | tablespoons | Chopped fresh dill |
| 1 | can | (16 oz.) whole kernel corn |
| Optional: 1 c. grated Cheddar cheese | ||
Directions
Melt butter in large pan. Add onion, potato and carrot. Cover and cook over very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer until vegetables are tender. Remove from heat. Puree ½ of mixture or blender or food processor. Return puree to reserve mixture in pan and stir in cream. Add corn; return to heat if necessary. DO NOT BOIL! Serve garnished with cheese, if desired. Note: If dill is not available; the soup's great without it!. Posted to MM-Recipes Digest V4 #143 by LRenfroe@... on May 23, 1997