 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
5 pound(s) russet potatoes peeled and diced |
1 pound(s) onion diced |
1/2 bunch(es) dill chopped |
1 pint(s) sour cream |
salt and pepper to taste |
3 quart(s) water boiling |
Directions:
1. Peel potatoes then dice. Add diced onion, chopped dill, salt and pepper. Pour boiling water over all ingredients. Boil for 10 minutes then add sour cream. Boil an additional 5 minutes. When cold, puree in blender about 1/2 or 3/4 of soup. Pour into soup tureen and add remaining soup. May be ladled at table into cream soup bowls.
|
|