Directions:
- In a large pot over high heat, boil the potatoes in the broth for 15 minutes, or until potatoes are tender. Carefully separate the potatoes from the broth and transfer to a blender or food processor.
- Add 3/4 cup of the broth to the potatoes and puree for 5 seconds or more depending on how smooth you want the soup to be. Add remaining broth and set aside.
- Melt the butter in a large saucepan over medium heat. Add the salt, ground black pepper, onion and dill weed to the butter, stir and saute for 2 minutes. Sprinkle with the flour and stir well.
- Pour in the milk and heat until the mixture starts to thicken, about 1 to 2 minutes. Stir in the pureed potato mixture. Allow to heat through and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.68 Kcal (715 kJ) | ||
| Calories from fat | 26.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 8.86mg | 3% | |
| Sodium | 495.94mg | 21% | |
| Potassium | 611.83mg | 13% | |
| Total Carbs | 30.79g | 10% | |
| Sugars | 8.36g | 33% | |
| Dietary Fiber | 4.01g | 16% | |
| Protein | 4.7g | 9% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 1.3mg | 7% | |
| Calcium | 121.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 59.35 Kcal (248 kJ) | ||
| Calories from fat | 9.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 4% | |
|---|---|---|---|
| Cholesterol | 3.08mg | 3% | |
| Sodium | 172.44mg | 21% | |
| Potassium | 212.73mg | 13% | |
| Total Carbs | 10.71g | 10% | |
| Sugars | 2.91g | 33% | |
| Dietary Fiber | 1.4g | 16% | |
| Protein | 1.63g | 9% | |
| Vitamin C | 3.1mg | 15% | |
| Vitamin A | 0.5mg | 45% | |
| Iron | 0.5mg | 7% | |
| Calcium | 42.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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