Cream of Potato Soup III recipe
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Ingredients
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4 potatoes - peeled and cubed
1 ½ cups chicken broth
1 tablespoon unsalted butter
⅛ teaspoon salt
ground black pepper to taste
1 tablespoon chopped onion
⅛ teaspoon dried dill weed
1 tablespoon all-purpose flour
1 cup milk
Nutrition Info
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242.6 calories
carbohydrate: 42.2 g
cholesterol: 12.5 mg
fat: 4.8 g
fiber: 4.8 g
protein: 8.4 g
saturatedFat: 2.8 g
servingSize: -
sodium: 397.3 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -
Directions Cream of Potato Soup III
Directions
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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.
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.
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.
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.