Potato Broccoli & Dill Soup With Sour Cream

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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