Creamy Potato Soup With Dill Is the Perfect Comfort Food

5 mins read


Nothing can be finer during cold weather than with a big, hearty bowl of soup to warm you up. The recipe that I have for you with my creamy potato soup is quite unusual. This version calls for dill weed and sour cream, which can sensationally change the flavor of ordinary cream of potato soup into a delight beyond compare. All that is missing for a perfect lunch is a thick slice of some great homemade bread like my easy foolproof food processor bread recipe.

My creamy potato soup recipe isn’t that complicated to make. Basically, you just need to peel and dice some onion before gently browning in three tablespoons of olive oil. After peeling, a few potatoes, you’ll cook them just for a few minutes first without browning before adding the water and salt, simmering them until the potatoes are tender.

The final step is removing them away from the heat, adding the dill weed, milk, and stirring in the required flour to the sour cream mixture to thoroughly mix through before returning to the heat to thicken.

I hope when the next time that you are in for a comforting bowl of delicious soup that you’ll be tempted to print out my creamy potato soup recipe.

Creamy Potato Soup Recipe

½ cups of finely chopped onion3 tablespoons of olive oil4 medium potatoes, diced2 cups of water1 ½ teaspoon salt2 ½ cups milk1 ½ teaspoons dried dill weed2 tablespoons flour1 cup sour creamfew sprigs of parsley

Saute your onion in the olive oil.

Next, add potatoes and cook for two minutes without browning.

The next step is adding the water and salt.

Bring the mixture to a boil. Make sure to cover the pot and simmer until the potatoes are tender. This should take about 15 minutes, depending on the size of the diced potatoes.

Add the milk and dill weed and bring the mixture to a boil.

Gradually add flour mixed with sour cream, stirring a little of the hot soup into the flour and sour cream mixture. Stir constantly to avoid lumps.

Then, once the two mixtures are gradually combined, heat to thicken. Be sure not to boil!

A few sprigs of parsley can be added to garnish the creamy potato soup for a beautiful presentation.

This will serve 4 to 6 people.

ENJOY!

Nothing is better on a cold day than a bowl of hearty, creamy potato soup. My version has dill weed and sour cream for a sensational difference to what you might expect.

Course:

Appetizer, Dinner, Lunch, Soup

Cuisine:

American

Keyword:

cream of potato soup recipe, creamy potato soup

Servings: 6

½
cups
of finely chopped onion

3
tablespoons
of olive oil

4
medium potatoes
diced

2
cups
of water

1 ½
teaspoon
salt

2 ½
cups
milk

1 ½
teaspoons
dried dill weed

2
tablespoons
flour

1
cup
sour cream

few sprigs of parsley

Saute your onion in the olive oil.

Next, add potatoes and cook for two minutes without browning.

The next step is adding the water and salt.

Bring the mixture to a boil. Make sure to cover the pot and simmer until the potatoes are tender. This should take about 15 minutes, depending on the size of the diced potatoes.

Add the milk and dill weed and bring the mixture to a boil.

Gradually add flour mixed with sour cream, stirring a little of the hot soup into the flour and sour cream mixture. Stir constantly to avoid lumps.

Then, once the two mixtures are gradually combined, heat to thicken. Be sure not to boil!

A few sprigs of parsley can be added to garnish the creamy potato soup for a beautiful presentation.

This will serve 4 to 6 people.

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