I posted this back in summer, but this one has a slight variation for winter. As you know, I love anything potato, and with all the cookie and candy making going on for Christmas, this soup is just the right thing to be eating after "tasting" all those sweets - soothing, smooth, with a surprise of crunchy fresh scallions and the sweetness of dill.
To make:
2 cups large dice potatoes - red or white
1 medium onion, coarsely chopped
1/1/2 T. unsalted butter
3 cups water/chicken stock - I like it half to half, but you may prefer just stock.
1 t. dried dill
1/2 t. dried thyme
1/2 cup light cream
salt and freshly cracked pepper
2 T. sliced, very fresh scallions, trimmed - include both green and white parts
Serves two.
Melt butter in a pot and add the chopped onions.
Turn heat to low and cook, covered, for about ten minutes, or until soft.
Uncover and add the water and chicken stock, the thyme, potatoes, and salt and pepper.
Let cook uncovered until potatoes are soft.
Turn off heat and add the dill.
Using a blender or immersion blender, puree soup.
Add the cream and stir.
Ladle into bowls and sprinkle with sliced scallions.
Enjoy!
