“This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!” - by Robin C
Ingredients
Adjust Servings
Original recipe yields 2 quarts
Directions
- Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 135 cal
- 7%
- Fat
- 4.2 g
- 6%
- Carbs
- 20.4 g
- 7%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"My grandmother is also a german mennonite, and she used to make this soup except with ham stock as the base, otherwise pretty much identical. To be honest, one of the best soups I have ever had...." See more"
LINDSAY88
"I made a few changes simply due to personal preference and of course due to tradition of how my grandma used to make it. I boiled the potatoes in chicken broth instead of water to add more flavour. ..." See moreI also threw in carrots and onions and raw farmer sausage at the same time and let it boil for 45 minutes. Added lots of dill and then pureed it in the blender as my kids don't like potatoes but will eat it this way. I added half and half cream only. Amazing flavour and my house smelled great. Definitly going to be a staple in my household this winter. "
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