Total Time
Prep 15 mins
Cook 40 mins

Delicious potato soup using red potato's and lots of onion. It gets even better when the soup is refigerated overnight.

Ingredients Nutrition


  1. Do not peel potatoes, cut them in 1 inch squares, set aside.
  2. Dice 5 carrots, no need to peel, set aside.
  3. dice onion and mince garlic.
  4. in large soup pan, sautee garlic and onion in oil or butter for aprox 5 minutes.
  5. pour vegetable broth into pan, add carrots and potatoes.
  6. wait until liquid comes to a boil, turn on medium-low and cook for 25 minutes or until both carrots and potatoes are done.
  7. blend half the soup mixture in blender or magic bullet, return to pan.
  8. Add cream or half-and-half, add basil, parsley and dill, salt and pepper. cook on low for 10-15 minutes.
Most Helpful

This recipe turned out great. I ended up using two cups less chicken stock and no cream. I added bacon and chedder cheese.

ekfoultz December 12, 2012

This turned out well. You can really taste the dill, so you have to like that. I used 2 TB minced dried onion for the fresh, 1 can chopped carrots (added at end), used water + bullion for the broth, 1 12 oz can of evap milk for cream, used dried spices and put in 1 tsp salt, 1/2 tsp pepper, and 1 tsp Molly Mcbutter. Makes a lot of soup. Almost too full for my 4 qt dutch oven. My family of 5 only ate about half of it, although we had rolls with it too.

Goodeatin November 04, 2009