Potato Broccoli & Dill Soup With Sour Cream

"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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Ready In:
1hr
Ingredients:
11
Yields:
1 1/2 quarts
Serves:
6
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ingredients

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directions

  • 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.
  • Bring to a boil and simmer until potatoes and broccoli are tender.
  • Meanwhile, steam the broccoli florets and mash them with a potato masher or fork.
  • Remove about three or four cups of the soup mixture and mash that as well.
  • 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.
  • Remove from heat, stir in sour cream, salt to taste and serve.

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RECIPE SUBMITTED BY

I'm a homeschooling mother of six. My oldest child is currently in college, and my youngest starts kindergarten in the fall. I also have a part time job sharing my homeschooling knowledge with other mothers, and I teach 32 kids US History by telephone. I love to cook, and love having company, but don't have a lot of time. I am starting to use once a month cooking and I really like it.
 
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