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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My grandkids will tell you they can't stop with just one bowl of this simple satisfying soup. Even the youngest ones beg me to make it! It's been a family favorite for over 50 years now. Ingredients:
4-1/2 cups water |
4 medium potatoes, peeled and cubed |
1/2 cup uncooked long grain rice |
3 to 4 tablespoons minced fresh dill |
2 tablespoons chopped onion |
1 to 2 chicken bouillon cubes |
1/4 teaspoon salt |
1/4 teaspoon pepper |
8 ounces process american cheese (velveeta), cubed |
1/2 cup sour cream |
Directions:
1. In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add the cheese and sour cream; heat and stir just until cheese is melted (do not boil). Yield: 6-8 servings (2 quarts).
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