Sunday, November 13, 2011

Potato Dill Soup

I found this original recipe in a girlfriend's cute little cook book.  I modified it to be food storage worthy, and it is amazing.
The original recipe is from Lemon Poppy Cake and this recipe is here.  If you would like to check it out, she has some recipes available on her page and all the books available to purchase.  There are many wonderful recipes in these books and I would recommend having a look and buying some, but I digress.  Back to Potato Dill.

Potato Dill Soup
6 c. Chicken Broth (can use water and bouillon)
7 oz or 4 c. Dry Potato Slices
1/4 c. Dry Onion
2 tsp Dill Weed
2 tsp Basil
1/4 tsp Salt
1/4 tsp Pepper
1/2 c. Gravy Mix
2 c. Water

Add the gravy mix and water and chicken broth, whisking together till smooth.  Throw in the Potato Slices and spices and cook until potatoes are tender and soup is the consistency desired.

I made mine in a crock pot, cooked on high for about 3 hours then turned down to keep warm until dinner.  At one point, it cooked down too far and so I added more water.  No big deal.

She says to blend it, but I just broke up the slices with the spoon and it was delicious.

Some of my family liked a little more flavor, adding garlic or tobasco or cayenne.  I liked it just as it was, with just a little extra salt.
Soup in crock pot, just before serving.  If you
stir it, there is a small layer of broth floating
on the surface of a very hearty potato soup.

Dry Potato Slices

No comments:

Post a Comment