All content copyright Katrina Hall 2008 through 2025

Thursday, May 1, 2008

creamy potato soup with scallions and dill

We just love potatoes in our family, and this soup is so soothing and
comfy I could eat it all the time, if it were in a pot in the fridge. I do
forget to make it, which is good, because then I eat all the glorious
green vegetables pining in the vegetable drawer.

I like to serve it lukewarm, or slightly chilled. While it's chilling
a little, that gives you time to race out to the garden and snip some
fresh chives to add to the garnish.

You will need:

six red skinned or other boiling potatoes, diced
3 T. unsalted butter
2 onions, peeled and chopped
3 cups chicken stock
3 cups water
1/2 cup light cream
1/4 t. dried thyme
2 T. snipped fresh dill or chives
1/2 cup sliced scallions, including crunchy green part

Melt butter in pot and add chopped onions. Turn heat to
low and cover for about ten minutes, letting the onions
Uncover and add water, chicken stock, thyme, potatoes,
along with some salt. Let cook uncovered until the potatoes
are tender.

When the potatoes have cooled a little, puree and add the

cream, dill or chives, and salt and pepper. Serve slightly chilled

with a sprinkle of crunchy scallions on top.


she's in the kitchen said...

Apologies for Blogger's editing of the format! I think there's a little gnome inside the Blogger program that likes to fiddle with the spacing..........

Anonymous said...

Since we still have a bit of a chill in the early evenings, this is a perfect way to say goodbye to winter and hello to spring. I could taste it just by reading.

she's in the kitchen said...

We have a bit more than a chill, Donna - it's now below 40 and raining! Guess I'd serve this soup hot today! What a lovely insight you have, with potatoes/winter, and the scallions and dill for Spring. Thanks for coming by!