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January 13, 2009
Julie's Potato Dill Soup
Ingredients:
7-8 Russet potatoes, big
1 cup butter
4-10 cloves garlic
1/4-1/3 Jar of Dill weed
Crushed Basil
Olive Oil
Garlic Salt
Sourdough Bread Bowls
Pepper & Salt
Directions:
Peel and cube potatoes as if you were making mashed potatoes. Boil the potatoes in a big stock pot. They are done when they are easy to mash, but don't let them dissolve.
While the potatoes are boiling, heat one cup of butter in a med. frying pan or shallow sauce pan. If you are a health nut, use oilive oil for some of the butter, but use at least one whole stick of butter. Don't let it burn.
Finely dice two medium-large yellow or white onions. When the butter is melted and warm, add the onion and saute. Also ad minced garlic, dill weed, black pepper, and basil. If there isn't enough liquid, add some olive oil. The mixture is done when the onions are soft and clear.
Drain potatoes in a colander. Separate approx. 1/4 of the potatoes and cut them into bite-sized pieces. Set aside.
In a blender, put 1/3 of the remaining potatoes, 1/3 of the onion/butter stuff, and about 3 cupes of broth. (Homemade chicken broth or vegetable broth works.) Puree in the blender until it is a thick liquid. Pour into a stock pot. You can use the one you used for the potatoes, as long as you wipe it out first. Do this three times, until you have used all the potatoes and onion/butter stuff. If you have a small blender, it make take more than three times.
Add bite-sized potato pieces to the soup and heat it to the desired temperature. Season to taste. It could probably use some salt or, better yet, garlic salt. If you want the soup thinner, add broth or cream.
Makes 12-18 servings
Posted by Kelli Little at January 13, 2009 05:28 PM