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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Came up with this one years ago, I have never seen another quite like it. Quick light and easy. If you are short on time this can be approximated with a package of pre-made potato soup with leftover boiled potatoes and lots of dill (dried or fresh) added. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves |
2 -3 potatoes, sliced thin |
20 ounces chicken broth (2 cans) or 20 ounces vegetable broth (2 cans) |
1 -3 tablespoon dried dill or 1 -3 tablespoon fresh dill |
1/2 teaspoon thyme |
salt and pepper |
1 cup milk |
rye bread |
Directions:
1. in a soup pot melt butter and olive oil over medium high heat.
2. Add chopped onion and saute for about 2 minutes.
3. Add garlic and saute for a minute more
4. add potatoes and broth
5. reduce heat and simmer till potatoes are soft.
6. add dill, thyme, and salt and pepper to taste.
7. adjust the seasonings and add milk.
8. bring back to a boil and serve with a soft rustic rye bread.
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