Prep 15 mins
Cook 15 mins
This is from the Better Homes & Gardens cookbook with just minimal changes. I live for potatoes and this is SERIOUS winter comfort food. I inhale this recipe so it probably would make more servings than 4 if someone else were serving it.
- 709.77 ml chicken broth
- 236.59 ml chopped onion
- 473.18 ml peeled and diced potatoes
- 4.92 ml dried dill weed
- 59.16 ml flour
- 59.16 ml butter or 59.16 ml margarine
- 2.46 ml salt
- 1.23 ml white pepper
- 473.18 ml milk
- In a saucepan combine chicken broth, onion, potatoes and dill weed.
- Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
- Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
- In the saucepan, melt the butter.
- Stir in flour, salt and pepper. Add the milk all at once.
- Cook and stir until mixture is thickened and bubbly.
- Stir in the potato mixture and cook until soup is heated through.
- NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese -- swiss and cheddar are great in this soup.
This is the easiest and richest cream of potato I have ever made. Making again tonight and using 1/2 and 1/2. Love this recipe.
So much yum! I didn't follow to a "T" , but used a baseline for ingredients. I added a few more potatoes and a little more chicken broth and milk. I use the "Better than Chicken Boullion" It is a paste you can find in the soup isle. It is really superior to canned chicken broth. I added shredded cheese and cooked bacon for toppings. Everyone liked it...even the picky 4 year old!
Just made this and I love it! Pureed all of it and added a handful of baby spinach. So so good, thick & creamy.