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    You are in: Home / Recipes / Potato Broccoli & Dill Soup With Sour Cream Recipe
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    Potato Broccoli & Dill Soup With Sour Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Cyndi Kate's Note:

    This is one of our favorite comfort foods around here. It's perfect for those who want a rich creamy soup without cheese. The sour cream adds an amazing richness. Look for long leggy broccoli since you use more stem than top in this recipe. I often find I don't have a full pound of stems, but it seems to work out fine anyway.

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    Serves: 6



    Units: US | Metric


    1. 1
      Combine all ingredients except sour cream, parsley and broccoli florets in a large stock pot. Resist the urge to add more water -- it doesn't seem like enough, but it is, and if you add more, the consistency of the soup will be thin and watery.
    2. 2
      Bring to a boil and simmer until potatoes and broccoli are tender.
    3. 3
      Meanwhile, steam the broccoli florets and mash them with a potato masher or fork.
    4. 4
      Remove about three or four cups of the soup mixture and mash that as well.
    5. 5
      Add the mashed mixture and mashed florets to the pot and stir. The mixture should be thick like stew. If it's still runny, mash some more.
    6. 6
      Remove from heat, stir in sour cream, salt to taste and serve.

    Ratings & Reviews:


    Nutritional Facts for Potato Broccoli & Dill Soup With Sour Cream

    Serving Size: 1 (635 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 439.9
    Calories from Fat 165
    Total Fat 18.3 g
    Saturated Fat 10.8 g
    Cholesterol 46.9 mg
    Sodium 157.2 mg
    Total Carbohydrate 62.6 g
    Dietary Fiber 9.1 g
    Sugars 6.5 g
    Protein 10.0 g

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