Best Potato Dill Soup Food

CHUNKY POTATO SOUP WITH DILL

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.

CROCK POT POTATO DILL SOUP

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.

BRILLIANT POTATO SOUP

Steps:

• In saucepan combine potatoes, water, chicken bouillon, celery, carrot, onion, parsley, salt, pepper, dill weed and butter.
• Cover and simmer until veggies are tender (about 15-20 minutes).
• Add 3 1/2 cups of milk heat until hot.
• Blend flour with 1/2 cup milk stirring till smooth, then stir in soup.
• Cook, stirring constantly until smooth and bubbly.
• Sprinkle bacon bits over the top and serve.

DILLED POTATO-LEEK SOUP

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.

CREAMY DILL POTATO SOUP

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!

CHEESY DILL POTATO SOUP

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.

DILL SOUP

Steps:

• Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and leeks. Cook, stirring, until they begin to soften, about three minutes, and add 1/2 teaspoon salt, the carrot and the celery. Cook, stirring, for five minutes, and add the garlic. Stir together for about a minute, until fragrant, and add the potatoes, water, salt and the bouquet garni. Bring to a boil, reduce the heat and simmer for one hour. Remove the bouquet garni.
• Puree the soup in an immersion blender, or blend 1 1/2 cups at a time in a blender, covering the top tightly with a towel to avoid splashes. If you want a smoother consistency, put the soup through a medium strainer.
• Stir together the yogurt, cornstarch and dill, and stir into the soup. Heat through. Add a generous amount of freshly ground pepper, taste and adjust salt. Serve hot, garnished with garlic croutons and small dill sprigs; or chill and serve cold, garnished with a dollop of yogurt, thinly sliced cucumbers and small dill sprigs.