Tammy's Recipes

Thick and creamy potato soup seasoned with onion and dill, topped with croutons

3 cups chicken broth
1 cup chopped onion
4 cups sliced and peeled potatoes
1/4 cup butter, melted
1/4 cup flour
1/2 teaspoon salt
Few dashes of pepper
2 cups milk
1/2 teaspoon dill
Seasoned croutons, for serving

1. Bring first three ingredients to a boil. Reduce heat and simmer 10 minutes or until done. Cool slightly, then blend until smooth. Set aside.

2. Stir together the next four ingredients. Add milk all at once. Cook and stir over medium heat until thick and bubbly. Stir into potato mixture. Add dill and heat soup thoroughly. Top with croutons and serve.

This recipe and photo was submitted by guest chef Lindsey Sorgard.

She notes, "I sometimes add an extra cup or so of sliced potatoes. It ends up being closer to a cream of potato soup consistency which I really like.

"My dad likes chunks in his so I cook up an extra potato or two in another pot, cut it up, and then let him add it to his soup."