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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 2 |
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This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious! Ingredients:
5 cups diced red potatoes |
7 cups water |
4 teaspoons salt |
1 1/4 cups green onions, chopped |
1/3 cup chopped fresh dill |
2 cups buttermilk |
1 cup half-and-half |
Directions:
1. Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.
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