One of my Favorite Potato Soup Recipes

There are many ways to make a good potato soup. Most of the time I just wing it and use what's on hand. But this recipe has history for me. It was the first potato soup recipe I've ever used. Hubby and I had visited some friends, who served up potato soup. I had always wanted to know how to make a potato soup, and this one was out of this world. So I asked for the recipe.

I have to warn you that this soup is sometimes finicky. Sometimes the sour cream curdles.

Dill Potato Soup

2 cloves garlic, chopped  (I just use garlic powder)     

2-3 t. chicken soup mix, base (2-3 cubes bouillon)

¾ medium onion, chopped      

2 t. salt (I don't use that much salt)       

3 ½ cup milk

½ cup butter                   

1 T. dill weed, snipped, crushed

6-8 medium potatoes, cubed      

24 oz. sour cream

4 cups water

In a 6-8 quart soup pan, bring raw cubed potatoes to boil in 4 cups water in which is dissolved the chicken soup mix or base and salt. Cover and simmer 15 minutes or until potatoes are tender.

In a fry pan, sauté onion and garlic in butter until tender. Add enough flour to form a small ball. Set aside. Add milk and dill to undrained potatoes. Bring to a boil.

In mixing bowl, mix sour cream (thick is best), paste ball and some hot soup until mix is very creamy. Add to soup; heat to thicken. Do not boil. Let stand 3-4 minutes. 6-8 servings.