Dilly Potato Soup Recipe
Ingredients
| Potatoes | 3 Cup (16 tbs), cubed | |
| Chicken broth | 1 10 1/2 Ounce, condensed | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), finley chopped | |
| Snipped parsley | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dill weed | 1/4 Teaspoon, dried | |
| Pepper | 1/8 Teaspoon | |
| Milk | 3 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Pimiento | 1 Tablespoon, chopped | |
| Milk | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) |
Directions
In 3-quart saucepan combine first 9 ingredients.
Cover and simmer till vegetables are tender, about 25 minutes.
Add the 3 1/2 cups milk, margarine, and pimiento.
Heat through.
Blend the 1/2 cup milk into the flour; stir into soup.
Cook and stir till slightly thickened and bubbly.
Cover and simmer till vegetables are tender, about 25 minutes.
Add the 3 1/2 cups milk, margarine, and pimiento.
Heat through.
Blend the 1/2 cup milk into the flour; stir into soup.
Cook and stir till slightly thickened and bubbly.
Chef
