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Added February 19, 2009 | Recipe #356726
Showing 1-2 of 2
on March 03, 2013
The soup is warming and deliciously creamy. It is not a thick soup but more a broth type. I only added 1 cup of milk and 1 tbsp of butter and used my immersion blender right in the pot. It would be easy to thicken the soup by increasing carrot/potatoes and adding milk to personal preference. I will be making this again.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 18, 2009
Easily earns five stars for being an easy and healthy meal! The dill was a wonderful touch! I threw together tonight and it simmered away while I made cornbread to go along with it. I did add some liquid to the food processor, otherwise the puree would not have gotten smooth. Also, I think I'd reduce the milk next time as it was fairly thin and I'd have liked it a little thicker... although I think the thickness would depend on the size of your potatoes.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (498 g)
Servings Per Recipe: 4