The dill gives this potato soup a little extra flavor. However, if you don't have any, or if you don't like dill, it is also good without it. This is a good thick soup, perfect for cold supper on cold nights.
* 2 cups water
* 3 cups raw potatoes, cubed
* 1/2 cup celery, thinly sliced
* 1/2 cup onion, finely chopped
* 1/2 cup carrot, thinly sliced
* 1 tsp. salt
* 1/4 tsp. dill seed
* 1/8 tsp. pepper
* 2 Tbsp. butter
* 3 cups milk
* 1/4 cup flour
Put everything but the butter, milk, and flour into a 3 quart or larger saucepan. Cook on medium for about 20 minutes, or until the potatoes are tender. Stir it once in a while as it cooks.
When the potatoes are done, add two cups of the milk to the saucepan. Mix the flour into the third cup of milk, whisking or shaking it until it is smooth and the flour is dissolved. Add the flour and milk mixture to the soup and cook it until it thickens, stirring frequently. Add the butter at the very end.
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