Potato Dill Soup


Potato Dill Soup Urban Hippie Granola

They say in life, you attract the things you think about the most.  That must be why I attracted a big ‘o sack of potatoes. Thank you organic farmer out there who deemed me the lucky recipient of your extra tubers.

  • 7 cups cubed peeled potatoes
  • 3 cups  vegetable broth
  • 2 cup
  • 2 cups chopped onions
  • 1⁄4cup preferred butter or butter substitute
  • 1 teaspoons  salt
  • 1⁄4teaspoon  pepper
  • 6 tablespoons dill (2 tbsp if using dried) – save a few sprigs of dill for garnish
  • 12 ounces of favorite milk
  • handful of pumpkin seeds

I used a crockpot this time though I normally like to make my soups on the stove.  However, this turned out great in there.

  1. In a large crockpot, combine first ten ingredients.
  2. Cover and cook on high until the vegetables are tender (Around 4-5 hours).
  3. Add milk. Stir to blend.
  4. Use a hand mixer to blend some of the potato.  I like to have small pieces of potato so I stopped before it turned into a puree.  Sprinkle fresh dill on top along with pumpkin seeds.

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