Cream Of Potato Soup Iii – a delicious recipe with potatoes, chicken broth, unsalted butter, salt, ground black pepper, onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.
2
Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.
3
Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
4
Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.
303
kcal
Calories
8
g
Fat
23
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 potatoes - peeled and cubed, 1 1/2 cups chicken broth, 1 tablespoon unsalted butter, 1/8 teaspoon salt, and more.
Yes, Cream Of Potato Soup Iii falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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