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    You are in: Home / Recipes / Cheesy Dill Potato Soup Recipe
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    Cheesy Dill Potato Soup

    Average Rating:

     3 Total Reviews

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    • on October 28, 2006

      This soup is awesome! I usually add more dill because it gives it a nice "twang". I boil everything (even the potatoes) ahead of time (except the cheese), and then throw it in the crock pot on low (or warm) for about 12 hours. I cut the cheese up (usually use more than the recipe calls for) and throw it in while the crock pot is on low or warm. Excellent, excellent, excellent! I have many requests to make this at gatherings....and usually get rave reviews! This is the only recipe of it's type on your site, and was easy to find tonight when I lost the original that I printed out 3 years ago. Sharon Demkovich

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    • on August 19, 2006

      We really enjoyed this soup, I used chicken broth in place of water and omitted the bouillon, I sauteed 2 tablespoons fresh garlic with the onion, and I used fresh dill and parsley, wonderful soup, thanks for sharing tunes!...Kitten:)

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    • on October 30, 2004

      i just love this! i didn't use instant potato flakes...i used flour to thicken...i also didn't use onion or parsley...still rocked

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    Nutritional Facts for Cheesy Dill Potato Soup

    Serving Size: 1 (257 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 212.7
     
    Calories from Fat 97
    45%
    Total Fat 10.8 g
    16%
    Saturated Fat 6.7 g
    33%
    Cholesterol 28.7 mg
    9%
    Sodium 740.3 mg
    30%
    Total Carbohydrate 21.0 g
    7%
    Dietary Fiber 1.8 g
    7%
    Sugars 3.1 g
    12%
    Protein 8.4 g
    16%
    Detailed Nutrition Values About Nutrition Info
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