SLOW COOKER CREAMY POTATO SOUP
This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.
Provided by ROZANRENEE
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 7h
Yield 6
Number Of Ingredients 11
Steps:
- Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
- Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
- In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.
Nutrition Facts : Calories 552.6 calories, Carbohydrate 74.2 g, Cholesterol 59.2 mg, Fat 19.3 g, Fiber 7.4 g, Protein 22 g, SaturatedFat 10.3 g, Sodium 1151.3 mg, Sugar 9.9 g
CREAMED DILL POTATOES
Tender, tiny, tasty red potatoes slathered in a creamy dill sauce make a versatile side for all kinds of meat entrees. This never-fail recipe always brings raves to Geraldine Hagemann in Rembey, Alberta.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- With a vegetable peeler, remove a strip of peel around the middle of each potato. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender., Meanwhile, in a small saucepan, saute onion in butter until tender. Add the cream, dill, salt and pepper. Reduce heat; simmer for 4-5 minutes or until sauce is thickened. Drain potatoes; drizzle with sauce and toss gently.
Nutrition Facts :
CREAM OF DILL PICKLE SOUP
The mentioning of this soup often scares people away from trying it. I can assure you this soup is delicious. Especially when accompanied by a nice sandwich.
Provided by Captain K
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds.
- Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot.
- Stir celery salt into soup and bring to a simmer.
- Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 5.2 g, Cholesterol 39.7 mg, Fat 13.9 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 8.7 g, Sodium 153.1 mg, Sugar 0.8 g
CREAMY DILL POTATO SOUP
Make and share this Creamy Dill Potato Soup recipe from Food.com.
Provided by Bill Delday
Categories Potato
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
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!
DILLED POTATO-LEEK SOUP
"It's your 'leeky day,'" writes Agnes Ward of Stratford, Ontario. "This smooth, comforting soup is scrumptious and always gets rave reviews."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3-3/4 cups.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 695mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein.
CROCK POT POTATO DILL SOUP
I got this recipe from a newsletter (via email). This recipe is courtesy of Linda Dixon. I made it and I loved it. If you like a cream-type of potato soup and dill, this is the one for you. Please feel free to tweak to your personal preferences, I did. I will post the recipe how I got it. The substitutions I made was instead of evaporated milk, I used about 5 oz. (1/3 of a 16 oz tub) of sour cream, and I used shredded carrots instead of sliced. Enjoy.
Provided by 1hotpotato
Categories Potato
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 334.5, Fat 13.2, SaturatedFat 7.8, Cholesterol 36.8, Sodium 1430.6, Carbohydrate 43.8, Fiber 5.3, Sugar 4.8, Protein 11.7
CHUNKY POTATO SOUP WITH DILL
Provided by Ruth Cousineau
Categories Soup/Stew Milk/Cream Blender Potato Vegetable Quick & Easy Low Cal High Fiber Lunch Winter Healthy Dill Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
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.
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