Cream of Potato Soup III recipe
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Ingredients
- 4 potatoes - peeled and cubed 1 ½ cups chicken broth 1 tablespoon unsalted butter ⅛ teaspoon salt ground black pepper to taste 1 tablespoon chopped onion ⅛ teaspoon dried dill weed 1 tablespoon all-purpose flour 1 cup milk
Nutrition Info
- 242.6 caloriescarbohydrate: 42.2 gcholesterol: 12.5 mgfat: 4.8 gfiber: 4.8 gprotein: 8.4 gsaturatedFat: 2.8 gservingSize: -sodium: 397.3 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Cream of Potato Soup III
Directions
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In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.
Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.
Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.