Potato Soup

1. 1

   In a large pot, brown onion and butter.

2. 2

   Add potatoes, ham, carrot, salt, pepper, and dill weed.

3. 3

   Cook on low heat until potatoes are creamy, about 45 minutes.

4. 4

   Stir in milk and parsley, continue to cook.

5. 5

   When mixture is heated through, stir in instant potatoes.

6. 6

   You can add more or less instant potatoes depending on what constancy you like your soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.