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Green Onion Potato Soup with Dill

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Ingredients

  • ( Here are some recipes from the book:
  • Green onion-potato soup with dill
  • Makes 6 to 7 servings.
  • 1 tablespoon non-diet, tub-style margarine
  • 2 1/2 cups green onions (including tops), chopped
  • 2 tablespoons all-purpose white flour
  • 6 cups chicken stock or broth (defatted), divided
  • 1 3/4 cups boiling potatoes, peeled and finely cubed
  • 1/4 teaspoon white pepper, or to taste
  • 2 tablespoons fresh dillweed, or 1 tablespoon dried dillweed, finely chopped
  • 1/4 cup low-fat plain yogurt
  • salt to taste

Details

Preparation

Step 1

In a large saucepan over medium heat, melt margarine. Add green onions and cook, stirring, until soft, about 5 minutes. Stir in flour and cook, stirring, until smoothly incorporated. Cook, stirring, for 30 seconds longer.

Gradually stir in 3 cups stock until thoroughly and smoothly incorporated into flour mixture. Add potatoes, pepper, and dill and bring mixture to a boil over medium-high heat. Reduce heat, cover, and simmer about 12 minutes until potato is tender; stir frequently to prevent potato from sticking to pan bottom.

Using a measuring cup, scoop up about 1/2 cup of vegetables and liquid and transfer mixture to blender. Add 1 cup more stock and the yogurt. Blend until thoroughly pureed, about 30 seconds. Return puree to pot, stirring, until piping hot but not boiling, about 5 minutes. Stir in salt, if desired, and serve.

This soup will keep in refrigerator up to 3 days. Be careful not to allow it to boil during reheating.

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