Chunky Potato Soup With Dill Food

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1" cubes.
• Bring water to a boil in large saucepan and add potatoes.
• Cook until tender and drain reserving liquid.
• Set aside potatoes and measure 1 cup cooking liquid (adding water if necessary) and set aside.
• Peel and finely chop onion and chives.
• Melt butter in saucepan over medium heat.
• Add onions and chives to saucepan and cook, stirring frequently until tender, but not brown.
• Add flour to saucepan.
• Season with red pepper and black pepper to taste.
• Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk/cream, and sugar to onion/chive mixture in saucepan.
• Stir well and add cheese and bacon.
• Simmer on low heat for 30 minutes, stirring frequently.
• Serve with fresh chives, cheese, and bacon.

CHUNKY POTATO SOUP WITH DILL

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.

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1-inch cubes.
• Bring water to a boil in large saucepan.
• Add potatoes and cook until tender.
• Drain, reserving liquid.
• Set aside potatoes.
• Measure 1 cup cooking liquid, adding water, if necessary. Set aside.
• Peel and finely chop onion.
• Melt butter in saucepan over medium heat.
• Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.
• Add flour to saucepan; season with pepper flakes and black pepper to taste.
• Cook 3 to 4 minutes.
• Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan; stir well.
• Add cheese and ham.
• Simmer over low heat 30 minutes, stirring frequently.
• Stor leftovers, covered, in refrigerator.

CHUNKY POTATO SOUP

Steps:

• Peel potatoes and cut into 1 inch cubes.
• Cook the potatoes in the 2 cups water until tender.
• Drain, reserving 1 cup of the liquid.
• Add more water if necessary to measure 1 cup.
• Set potatoes aside.
• Peel and chop onion.
• Melt butter in saucepan over medium heat.
• Add onion to saucepan and cook stirring frequently until onion is tender and translucent, not brown.
• Add flour to saucepan and season with pepper flakes and pepper to taste.
• Cook 3-4 minutes.
• Gradually add potatoes, reserved liquid, milk and sugar to saucepan.
• Add cheese and ham.
• Simmer over low heat for 30 minutes, stirring frequently.

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.