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Cream of Potato Soup III Recipe

Recipe by: 106a802496d678ba

"This is the quickest cream of potato soup you will ever make. Just thirty minutes from peeling the potatoes to serving the soup. My family loves it."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1In 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.
  • 2Add 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.
  • 3Melt 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.
  • 4Pour 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.
Ingredients
  • 4 servings
  • 243 cals
  • 4 potatoes - peeled and cubed
  • 1 1/2 cups chicken broth
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon salt
  • ground black pepper to taste
  • 1 tablespoon chopped onion
  • 1/8 teaspoon dried dill weed
  • 1 tablespoon all-purpose flour
  • 1 cup milk
Nutrition

Amount per serving ( 5 total)

  • Calories:
    243
    12%
  • Fat:
    4.8
    7%
  • Carbs:
    42.2
    14%
  • Protein:
    8.4
    17%
  • Cholesterol:
    13
    4%

Based on a 2,000 calorie diet

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