Potato Dill Soup Recipes

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.

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!

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.

DILL PICKLE SOUP

Steps:

• Combine 5 cups water, the butter, the carrots and potatoes in a saucepan. Bring to a boil and cook until the potatoes are tender. Add the pickles and continue to boil.
• Meanwhile, whisk together the flour, sour cream and salt in a separate bowl. Add enough water to make a paste, then slowly, to avoid curdling, add the mixture to the soup to thicken. Bring to a boil, then remove from the heat. Add pickle juice, to taste.

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.

DILLED POTATO LEEK CHOWDER

Steps:

• Heat butter and olive oil in a pot over medium heat. Cook and stir leeks in hot butter and oil until softened, but not browned, about 5 minutes.
• Increase heat to medium-high and add chicken broth, potatoes, dill, and bay leaf. Cover and simmer until potatoes are tender, about 10 minutes.
• Whisk half-and-half with flour in a small bowl until smooth; set aside.
• Mash about half of the potatoes against the side of the pot using a fork for a creamy, chunky soup.
• Stir flour mixture into the soup. Continue simmering until thickened, about 5 minutes.

TOMATO DILL SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion and garlic, and cook, stirring until tender. Stir in the tomatoes and condensed chicken broth, and season with dill weed, salt, pepper and the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes.
• Remove from heat, and discard bay leaf. Use a food processor or blender to puree the soup in small batches until smooth. Serve immediately, or chill and serve cold.