CROCK POT POTATO DILL SOUP
I got this recipe from a newsletter (via email). This recipe is courtesy of Linda Dixon. I made it and I loved it. If you like a cream-type of potato soup and dill, this is the one for you. Please feel free to tweak to your personal preferences, I did. I will post the recipe how I got it. The substitutions I made was instead of evaporated milk, I used about 5 oz. (1/3 of a 16 oz tub) of sour cream, and I used shredded carrots instead of sliced. Enjoy.
Provided by 1hotpotato
Categories Potato
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large crockpot, combine first ten ingredients.
- Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
- Add milk. Stir to blend and heat.
- Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.
Nutrition Facts : Calories 334.5, Fat 13.2, SaturatedFat 7.8, Cholesterol 36.8, Sodium 1430.6, Carbohydrate 43.8, Fiber 5.3, Sugar 4.8, Protein 11.7
CREAMY DILL POTATO SOUP
Make and share this Creamy Dill Potato Soup recipe from Food.com.
Provided by Bill Delday
Categories Potato
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes, onion and celery in saucepan.
- Add water and season with salt and pepper.
- Partly cover and bring to boil.
- Cook 18 minutes over medium heat or according to size of potatoes.
- Potatoes should be fully cooked.
- Drain vegetables, but keep the liquid!
- You`ll need it
- Return the liquid to the saucepan.
- Cook over high heat reduce the liquid by 1/4 of original amount.
- While waiting for liquid to reduce preheat the milk.
- I recommend 55 to 130 seconds depending on microwave oven.
- Milk should be warm if dropped on the wrist.
- Remove saucepan from heat.
- Pour milk into saucepan, stirring constantly.
- Add cooked vegetables, nutmeg and dill.
- Pepper to taste.
- Cook 4 minutes over very low heat.
- Do not allow milk to boil at any time during aforementioned step.
- Sprinkle with chervil and Voila!
CHUNKY POTATO SOUP WITH DILL
Provided by Ruth Cousineau
Categories Soup/Stew Milk/Cream Blender Potato Vegetable Quick & Easy Low Cal High Fiber Lunch Winter Healthy Dill Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.
DILL PICKLE SOUP
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
- Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.
DILLED POTATO-LEEK SOUP
"It's your 'leeky day,'" writes Agnes Ward of Stratford, Ontario. "This smooth, comforting soup is scrumptious and always gets rave reviews."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3-3/4 cups.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute leeks and celery in butter until tender. Stir in the broth, potatoes, carrot, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Cool slightly., Transfer to a blender; cover and process until smooth. Return to the pan. Whisk a small amount of soup into buttermilk; return all to the pan, stirring constantly. Add dill; heat through (do not boil). Garnish if desired.
Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
GARLIC DILL NEW POTATOES
Potatoes are tossed in a garlicky dill butter before being served in this fantastic side dish.
Provided by kelcampbell
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 5
Number Of Ingredients 5
Steps:
- Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
- In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 62.1 g, Cholesterol 18.3 mg, Fat 7.2 g, Fiber 5.6 g, Protein 5.9 g, SaturatedFat 4.5 g, Sodium 178.3 mg, Sugar 3.1 g
CHEESY DILL POTATO SOUP
Make and share this Cheesy Dill Potato Soup recipe from Food.com.
Provided by looneytunesfan
Categories Potato
Time 40m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Bring the first 8 ingredients to boil, reduce to simmer.
- Cook until mushy, about 15 minutes.
- Add the Velveeta and butter.
- Heat should be low, stir until both cheese and butter are melted.
- Thicken with instant potato flakes.
- Thin to desired consistency with warm milk.
- To make Broccoli Cheese Soup: Substitute 2 small packages chopped broccoli for potatoes.
- Replace sweet basil for dill weed.
Nutrition Facts : Calories 212.8, Fat 10.9, SaturatedFat 6.8, Cholesterol 28.7, Sodium 740.3, Carbohydrate 21.1, Fiber 1.9, Sugar 3.2, Protein 8.4
CHUNKY POTATO SOUP WITH DILL
Make and share this Chunky Potato Soup With Dill recipe from Food.com.
Provided by Mom2Rose
Categories Chowders
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
- Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
- Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids).
- Return to pot, then stir in dill and salt and pepper to taste.
Nutrition Facts : Calories 200.4, Fat 9.2, SaturatedFat 5.7, Cholesterol 24.4, Sodium 52.8, Carbohydrate 26.6, Fiber 3.6, Sugar 5.3, Protein 4.2
POTATO BROCCOLI & DILL SOUP WITH SOUR CREAM
This is one of our favorite comfort foods around here. It's perfect for those who want a rich creamy soup without cheese. The sour cream adds an amazing richness. Look for long leggy broccoli since you use more stem than top in this recipe. I often find I don't have a full pound of stems, but it seems to work out fine anyway.
Provided by Cyndi Kate
Categories One Dish Meal
Time 1h
Yield 1 1/2 quarts, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except sour cream, parsley and broccoli florets in a large stock pot. Resist the urge to add more water -- it doesn't seem like enough, but it is, and if you add more, the consistency of the soup will be thin and watery.
- Bring to a boil and simmer until potatoes and broccoli are tender.
- Meanwhile, steam the broccoli florets and mash them with a potato masher or fork.
- Remove about three or four cups of the soup mixture and mash that as well.
- Add the mashed mixture and mashed florets to the pot and stir. The mixture should be thick like stew. If it's still runny, mash some more.
- Remove from heat, stir in sour cream, salt to taste and serve.
Nutrition Facts : Calories 440, Fat 18.4, SaturatedFat 10.9, Cholesterol 46.9, Sodium 157.2, Carbohydrate 62.6, Fiber 9.1, Sugar 6.5, Protein 10.1
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