Potato Dill Soup by Elly Konst

Potato Dill Soup

2 cups water
¾ cup sliced carrots
½ cup diced onions
4 bay leaves
12 black peppercorns
2 teaspoons salt
2 tablespoons chopped dill
2 cups diced potatoes
2 tablespoons butter
2 cups cream milk

Bring water to boil. Add carrots, onion, bay leaves, peppercorns, salt and dill. Bring back to boil over low heat and simmer 5 minutes. Add potatoes and simmer until tender. Add butter and cream. Heat thoroughly, but do not boil. Serve hot.

Makes 6 servings.

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