Cream of Potato Soup III

Directions

1. In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.
2. Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.
3. Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
4. Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.

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Reviews (17)

Your Rating:

26

BlackFox

Oct. 1, 2002

"Very quick and easy to make. Texture is excellent, could use extra flavor. Perhaps use bacon grease instead of butter. Overall an excellent recipie...." See more"

23

JDIGIANO

Sep. 6, 2003

"I added chives,garlic salt and crushed bacon for added flavor...." See more"

23

DEBBIE WHITTIKER

Oct. 23, 2003

"I added 1/4 c. chopped celery & 1/8 c. shredded carrots for color & flavor...." See more"