Spudman's Potato Soup Recipe

Name: Spudman's Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter, melted; 1/4 to 1 cup flour; 1-1/4 cup sour cream; 4 cups milk; 1 cup chopped onions, sauteed; 2 cloves garlic, minced; 8 md. potatoes, mashed; 1-1/3 tbsp. salt; 1 tsp. pepper; 1 tsp. dill weed; 1/2 tsp. paprika; Cayenne pepper, to taste; Green onions, chopped, for garnish

Servings: persons

1 stick butter, melted
1/4 to 1 cup flour
1-1/4 cup sour cream
4 cups milk
1 cup chopped onions, sauteed
2 cloves garlic, minced
8 md. potatoes, mashed
1-1/3 tbsp. salt
1 tsp. pepper
1 tsp. dill weed
1/2 tsp. paprika
Cayenne pepper, to taste
Green onions, chopped, for garnish

1
Wrap the potatoes in aluminum foil and bake at 350F for 1 hour and 15 minutes.
2
When potatoes are nearly ready, in a stock pot saute the onions and garlic in butter until translucent.
3
Add milk, sour cream and dill weed to butter and let simmer.
4
Removed potatoes from oven, place on cutting board and coarsely chop potatoes with the skins on.
5
Place in stock pot and mix well.
6
Gradually add flour, whisking constantly, until soup reaches desired consistency.
7
Add salt, pepper, paprika and cayenne pepper to taste.
8
Let soup simmer for 10-15 minutes and serve.

605

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 13 ingredients. The key ingredients include: 1 stick butter, melted, 1/4 to 1 cup flour, 1-1/4 cup sour cream, 4 cups milk, and more.

Yes, Spudman's Potato 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.

Spudman's Potato Soup

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