Cream of Potato Soup III

Cream of Potato Soup III

by Gabriel Mitchell 2 years ago
4.3 (10)
15 minutes
242.6 kcal
42.2 g carbs
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Description

This is the quickest cream of potato soup you will ever make. Just thirty minutes from peeling the potatoes to serving the soup. My family loves it.

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
Directions
  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. 4. 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.
Nutrition Facts
serving: 4 servings
calories: 242.6 kcal
carbohydrates: 42.2 g
protein: 8.4 g
saturated fat: 2.8 g
cholesterol: 12.5 mg
sodium: 397.3 mg
fiber: 4.8 g
sugar: 4.9 g