Wednesday, May 6, 2015

Creamy Potato Dill Soup

If you love your soups thick and creamy, then this is a recipe you have got to try.  The potato pairs perfectly with the buttery dill flavor, and to drive it two degrees north of amazing, I've added cheese and bacon.  You're welcome.

  • 5 medium potatoes, peeled and cubed
  • 1/2 cup chopped onion
  • 1 1/2 cups chicken broth
  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 1/4 tsp. salt
  • dash black pepper
  • 1 cup milk
  • 1 sprig of fresh dill
  • 3/4 cup shredded cheddar cheese
  • 4 slices of bacon, cooked and chopped
 Cook the potatoes and onion in a large saucepan with enough boiling water to cover the vegetables for about 15 minutes or until tender.  Drain the water out and reserve 1 cup of the potato/onion mixture.  Dump the rest of the vegetables and the chicken broth in a blender or food processor and blend for about 1 minute or until smooth.  Set aside.  In the same saucepan, melt the butter.  Stir in the flour, salt, and pepper.  Add in the milk and whisk the ingredients until it is thickened and bubbly.  Cook and stir for 1 minute more.  Stir in the reserved 1 cup of reserved potato/onion and the blended vegetable mixture.  Cook and stir until heated through.  Snip the sprig of fresh dill into the soup using scissors, stir to combine.  You can add more salt and pepper to taste.  Serve the soup in bowls and top each serving with cheese and bacon.  I also served mine with slices of homemade sourdough bread and it was a hit with my family.  Enjoy!


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