Potato Dill Soup

  • 1 tbsp butter
  • 1 onion, minced
  • 1 lb potatoes, peeled, roughly chopped
  • 3 1/2 cups chicken stock
  • 1 1/2 cups milk
  • salt and pepper
  • 4 slices bacon, diced
  • 3 tbsp dill, minced
  1. Melt the butter in a dutch oven.  Add the onion and saute until tender.
  2. Add the potatoes, stock, milk, and seasoning.
  3. Bring to a boil, then reduce the heat and simmer 45 minutes, stirring occaisionally.
  4. Fry the bacon until crisp and then drain on paper towel.
  5. Puree the soup.  Check the seasoning.
  6. Stir in the bacon and the dill.  Serve.

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