Potato Soup

1. 1

   In a large sauce pan (Dutch oven) combine chicken broth, chopped onion, potatoes and dill weed.

2. 2

   Bring to a boil, reduce heat and cover and simmer until potatoes are tender.

3. 3

   In another sauce pan melt the butter, blend in flour, salt and pepper.

4. 4

   Add the milk all at once and cook and stir until thick and bubbly. Stir into potatoes and cook until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.