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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Bill Delday's Note:

    I probably like this recipe because I like dill; but give it a try, and see if it is just me.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place potatoes, onion and celery in saucepan.
    2. 2
      Add water and season with salt and pepper.
    3. 3
      Partly cover and bring to boil.
    4. 4
      Cook 18 minutes over medium heat or according to size of potatoes.
    5. 5
      Potatoes should be fully cooked.
    6. 6
      Drain vegetables, but keep the liquid!
    7. 7
      You`ll need it
    8. 8
      Return the liquid to the saucepan.
    9. 9
      Cook over high heat reduce the liquid by 1/4 of original amount.
    10. 10
      While waiting for liquid to reduce preheat the milk.
    11. 11
      I recommend 55 to 130 seconds depending on microwave oven.
    12. 12
      Milk should be warm if dropped on the wrist.
    13. 13
      Remove saucepan from heat.
    14. 14
      Pour milk into saucepan, stirring constantly.
    15. 15
      Add cooked vegetables, nutmeg and dill.
    16. 16
      Pepper to taste.
    17. 17
      Cook 4 minutes over very low heat.
    18. 18
      Do not allow milk to boil at any time during aforementioned step.
    19. 19
      Sprinkle with chervil and Voila!

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    Nutritional Facts for Creamy Dill Potato Soup

    Serving Size: 1 (3237 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1788.5
     
    Calories from Fat 334
    18%
    Total Fat 37.1 g
    57%
    Saturated Fat 22.6 g
    113%
    Cholesterol 136.6 mg
    45%
    Sodium 1175.4 mg
    48%
    Total Carbohydrate 309.6 g
    103%
    Dietary Fiber 33.5 g
    134%
    Sugars 14.1 g
    56%
    Protein 62.5 g
    125%

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