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Dill Potato Soup Recipe

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This recipe for Dill Potato Soup, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Gross
Added: Friday, August 28, 2009


2 cloves garlic, chopped
2/4 medium onion, finely chopped
2-3 tsp. chicken bouillon
3 1/2 c. milk
1 T. dill week
6-8 medium potatoes, peeled and cubed
1/2 c. butter
1/2 c. flour
4 c. water
24 oz. sour cream
2 tsp salt

In a 6 to 8 quart soup pan bring raw cubed potatoes to boil in 4 cups water in which is dissolved the bouillon and salt. Cover and simmer 15 minutes until the potatoes are tender. In medium fry pan saute onions and garlic in butter until tender. Add flour; may need extra four to form mix into a ball. Set aside.

Add milk and dill to the undrained potatoes. Bring to a boil. In the fry pan mix the past ball with some of the sour cream. Add some hot soup and rest of sour cream until mix is very creamy. (Very thick sour cream works best). Add to soup; heat to thicken. Do not boil. Let stand 3-4 minutes before serving.




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