Dilly Potato Soup

1. 1

   Boil potatoes in large pot with enough water to cover potatoes and have a little extra. (I used an eight-quart pot.)

2. 2

   When potatoes are tender, drain about 2/3 of the water, leaving some in the pot.

3. 3

   Add cubed cream cheese and butter.

4. 4

   Cover and allow cream cheese and butter to soften.

5. 5

   Combine with potatoes and remaining water, mashing some of the potato cubes to thicken the soup.

6. 6

   Add chopped ham.

7. 7

   Season with salt, black pepper, white pepper and dill to taste (I used about 1/2 T. dill, and found that that gave it a good flavor).

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.