Time
prep 0:30
total 1:30
Ingredients
| 1 stick | butter, melted | | 1/4 to 1 cup | flour | | 1-1/4 cup | sour cream | | 4 cups | milk | | 1 cup | chopped onions, sauteed | | 2 cloves | garlic, minced | | 8 | md. potatoes, mashed | | 1-1/3 tbsp. | salt | | 1 tsp. | pepper | | 1 tsp. | dill weed | | 1/2 tsp. | paprika | | Cayenne pepper, to taste | | Green onions, chopped, for garnish |
8 Recipe Reviews
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I tried this recipe, and loved it -- it was just a tad too spicy though. I reduced the pepper to 1 tsp., and my family just loves it. Great recipe!
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This soup is a meal in itself! Mmmm...
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We absolutely LOVED this soup. Although some others found it to be too spicy, we liked it that way. For those who like it hot, we added a bit of finely chopped jalapenos with the green onions and cheese.
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My family really liked this thick filling soup. I used skim milk, and reduced fat sour cream and it was delicious. Also, try crumbling bacon on top, along with the cheese.
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My family usually thinks they've done something bad to deserve potato soup for dinner but this recipe was loved by all! For once I won't have to eat all of the leftovers myself!
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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.
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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.
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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!
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Instructions
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.
Author's Comments
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.
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