Simple and Delicious
If there’s one dish that I make that my husband and son just can’t get enough of it’s my cream of potato soup. My daughters could take it or leave it, but the men in my house are always requesting it. This soup is really easy to make, and is so very satisfying on a wet, rainy day like today. It makes the tummy smile.
I make this recipe to serve five hungry people. You can cut the ingredients in half to make a smaller batch if desired. I find this soup to be even better the next day, but there’s never very much left for any left overs.
- 6 cups chicken broth
- 2 cups chopped onion
- 4 cups sliced potatoes
- 2 tsp. dried dill weed
- 8 tbs. butter
- 8 tbs. all-purpose flour
- 2 tsp. salt (I prefer to use sea salt)
- pepper to taste (I use a little less than 1 tsp.)
- 4 cups milk
In a large pot combine chicken broth, chopped onion, sliced potatoes, and the dill weed. Bring mixture to boiling. Reduce heat; cover and simmer about 10 minutes, or until potatoes are tender.
Place half of the potato mixture into a blender or food processor. Cover and blend 30 to 60 seconds or till smooth. Pour into bowl. Repeat with remaining potato mixture; set aside.
In the same large pot melt the butter. Blend in flour, salt, and pepper. Add the milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in the blended potato mixture. Cook and stir till soup is heated through. Season to taste with additional salt and pepper if desired. Serve with your favorite bread or crackers if you like – I occasionally make a pan of cornbread to go with this soup, very down-home. Enjoy! Peace.