“Recipe from the Rio Caliente Hot Springs Health Spa in the Sierra Madre mountains near Guadalajara, Mexico.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and scrub potatoes, then dice and cook in salted water about 30 minutes -- or until tender.
  2. Sauté green onions, dill weed, parsley and ground pepper in the butter, in a soup pot.
  3. Place cooked potatoes in a blender with the milk, blend until smooth.
  4. Add to the sautéed onions and spices, let simmer for 15 minutes.
  5. Salt to taste.

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