Dilled potato soup

Yield: 1 Servings

Measure 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
\N \N Optional: 1 c. grated Cheddar cheese

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

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