Chunky Potato Soup with Dill
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 4 cups water
- 1 cup whole milk
- 1/2 stick unsalted butter
- 1 large onion, coarsely chopped
- 2 tablespoons chopped dill
Preparation 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. Per serving: 199 calories, 9 g fat (6 g saturated), 28 g carbs, 4 g fiber, 4 g protein (nutritional analysis provided by Nutrition Data) See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Gourmet
Preparation 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. Per serving: 199 calories, 9 g fat (6 g saturated), 28 g carbs, 4 g fiber, 4 g protein (nutritional analysis provided by Nutrition Data) See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Gourmet
