Spudman's Potato Soup

1 stick butter, melted
1/4 to 1 cup flour
1-1/4 cups sour cream
4 cups milk
1 cup chopped onions, sauteed
2 cloves garlic, minced
8 md. potatoes, mashed
4 tsp. salt
1 tsp. pepper
1 tsp. dill weed
1/2 tsp. paprika
Cayenne pepper, to taste
Green onions, chopped, for garnish

Directions:

Wrap the potatoes in aluminum foil and bake at 350°F for 1 hour and 15 minutes. When potatoes are nearly ready, in a stock pot saute the onions and garlic in butter until translucent. Add milk, sour cream and dill weed to butter and let simmer.

Removed potatoes from oven, place on cutting board and coarsely chop potatoes with the skins on. Place in stock pot and mix well. Gradually add flour, whisking constantly, until soup reaches desired consistency. Add salt, pepper, paprika and cayenne pepper to taste. Let soup simmer for 10-15 minutes and serve.

Comments from ryansnyder :

Best potato soup I've ever had! Feel free to add crumbled bacon on top. I like my soup thick, so cook it less and use less flour if you'd like it soupier.

And thanks Vanessag for the comments on the soup - I altered the directions accordingly, and feel it makes a much better soup.

User Reviews:

Great recipe. But the cooking time is way too long -- I cooked the soup for about 20-25 minutes. Any longer than that and the glutens will start to break down and you'll end up with mashed potatoes. But the flavors are phenomenal -- this will be the first soup I go to when I need comfort foods!

submitted by vanessag on December 09, 2004

This recipe did not work well for my family. It was to thick and goopy. Since all other reviews were good on this one maybe I did some thing wrong in the recipie.

submitted by mom2aqueen on November 01, 2003

My family loved this soup and I have passed the recipe on to others. We did, however, end up cutting the soup in 1/2 to tone down the pepper.

Submitted by Val on December 09, 2003

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