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    You are in: Home / Recipes / Chunky Potato Soup With Dill Recipe
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    Chunky Potato Soup With Dill

    Chunky Potato Soup With Dill. Photo by BarbryT

    1/2 Photos of Chunky Potato Soup With Dill

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Mom2Rose's Note:

    Source: Gourmet Magazine, February 2008 issue

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    Ingredients:

    Serves: 6

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
    2. 2
      Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
    3. 3
      Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids).
    4. 4
      Return to pot, then stir in dill and salt and pepper to taste.

    Ratings & Reviews:

    • on July 12, 2010

      55

      WOW! So tasty! I had some left over crab from making crab cakes that I wanted to use up, so I added it to the soup. Your recipe is the perfect starting point for seafood chowder! Made for "RECIPE SWAP #42 - July 2010 in Australia / New Zealand forum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2009

      55

      The perfect supper soup for last weekends supper. Not wanting to miss any of the Canadian Ladies Curling play offs needed quick and easy - that it is was really good was a bonus! Other then using a coarse grate for the carrots as I usually do in making potato soup made as posted with excellent results. Happy when I find fresh dill offered in winter but can't wait to make this soup with those lovely sprigs right from the garden. Thank you for sharing - it's been added to my soup collection.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2008

      45

      It is lovely and I undoubtedly will make it again. I used a heavy hand with the dill, because I love it, and was surprised I did not particularly notice the flavor in the soup. I do like the half-pureed/half-chunky texture. Possibly the next time I will grate the carrot; the potato, onion and celery melted away so most of the chunks were carrots. Good, but I think I'd prefer the carrot to be not quite so noticeable. All in all, quite a wonderful soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Chunky Potato Soup With Dill

    Serving Size: 1 (380 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 200.4
     
    Calories from Fat 82
    41%
    Total Fat 9.2 g
    14%
    Saturated Fat 5.6 g
    28%
    Cholesterol 24.4 mg
    8%
    Sodium 52.8 mg
    2%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 3.6 g
    14%
    Sugars 5.2 g
    21%
    Protein 4.2 g
    8%

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