• 4servings
  • 15minutes
  • 243calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, C, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 potatoes - peeled and cubed

  2. 1 1/2 cups chicken broth

  3. 1 tablespoon unsalted butter

  4. 1/8 teaspoon salt

  5. ground black pepper to taste

  6. 1 tablespoon chopped onion

  7. 1/8 teaspoon dried dill weed

  8. 1 tablespoon all-purpose flour

  9. 1 cup milk

Instructions Jump to Ingredients ↑

  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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