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    You are in: Home / Recipes / Herbed Potato Soup Recipe
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    Herbed Potato Soup

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Tish's Note:

    This is a great creamy version of an old favorite. Freezes well

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    Units: US | Metric


    1. 1
      In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
    2. 2
      Add the potatoes, water, dill and marjoram, cover and bring them to boil.
    3. 3
      Reduce the heat and simmer until the potatoes are soft, about 10 minutes In a blender in batches, puree the vegetable mixture with the milk and if using the Neufchatel or cream cheese.
    4. 4
      Return the soup to the pot and gently reheat.

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    Ratings & Reviews:

    • on March 04, 2002


      Wonderful Soup! Was the perfect supper last night as it was so cold outside. I used half and half for the milk to make it even creamier, and I added the cream cheese. I think it made a nice texture. Seasonings are just right, all we needed were salt and pepper. DH says we can have this again! Thanks, Tish!!

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    • on August 17, 2002


      A very flavorful potato soup with a nice texture. I love cream cheese, so I didn't bother to figure out how much 4 TBS were I just put in 4 ounces, which was the half I had left over from another recipe. Thanks for the recipe Tish!

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    • on February 13, 2004


      Easy, flavorful, and freezes well. I used what I had on hand which was russet potatoes, fresh marjoram and cream cheese. Very nice, Tish. Thanks.

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

    Read All Reviews (6)


    Nutritional Facts for Herbed Potato Soup

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 202.2
    Calories from Fat 74
    Total Fat 8.2 g
    Saturated Fat 5.1 g
    Cholesterol 23.8 mg
    Sodium 695.1 mg
    Total Carbohydrate 28.1 g
    Dietary Fiber 3.4 g
    Sugars 4.3 g
    Protein 5.0 g

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