“This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan combine chicken broth, onion, potatoes and dill weed.
  2. Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
  3. Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
  4. In the saucepan, melt the butter.
  5. Stir in flour, salt and pepper. Add the milk all at once.
  6. Cook and stir until mixture is thickened and bubbly.
  7. Stir in the potato mixture and cook until soup is heated through.
  8. NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.

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