Potato-Dill Soup Recipe

Name: Potato-Dill Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter or margarine; 1/2 c. chopped onion; 1 1/2 lb. all-purpose potatoes, peeled and diced (about 4 c.); 1 1/2 c. water; 2 c. milk; 2 to 3 tsp. chopped dill weed; 2 Tbsp. flour; 1 c. sour cream; 2 tsp. instant chicken bouillon; salt and pepper to taste

Servings: persons

2 Tbsp. butter or margarine
1/2 c. chopped onion
1 1/2 lb. all-purpose potatoes, peeled and diced (about 4 c.)
1 1/2 c. water
2 c. milk
2 to 3 tsp. chopped dill weed
2 Tbsp. flour
1 c. sour cream
2 tsp. instant chicken bouillon
salt and pepper to taste

1
In a 2-quart saucepan, melt butter over low heat.
2
Stir in onion and cook about 2 minutes until soft.
3
Stir in potatoes and cook about 2 minutes, but do not brown.
4
Add water and bring to a boil.
5
Cover pan and simmer 15 minutes or until potatoes are tender.
6
Mash potatoes, leaving some small pieces.
7
Add chicken bouillon, milk and dill and bring to a boil.
8
Stir flour into sour cream and blend into soup with spoon or wire whisk.
9
Remove soup from heat and let stand 5 minutes before serving.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. butter or margarine, 1/2 c. chopped onion, 1 1/2 lb. all-purpose potatoes, peeled and diced (about 4 c.), 1 1/2 c. water, and more.

Yes, Potato-Dill Soup 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.

Potato-Dill Soup

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