Directions:
- In a saucepan combine chicken broth, onion, potatoes and dill weed.
- Bring to a boil. Reduce heat and simmer for 10-15 minutes or until potatoes are tender.
- Put 2/3 of the mixture in a blender or food processor. Cover and blend until smooth. Set aside with the unprocessed mixture.
- In the saucepan, melt the butter.
- Stir in flour, salt and pepper. Add the milk all at once.
- Cook and stir until mixture is thickened and bubbly.
- Stir in the potato mixture and cook until soup is heated through.
- NOTE: If you prefer a smoother soup, blend all of the potato mixture. Also try stirring in some grated cheese - swiss and cheddar are great in this soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.66 Kcal (1196 kJ) | ||
| Calories from fat | 120.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.44g | 21% | |
|---|---|---|---|
| Cholesterol | 32.98mg | 11% | |
| Sodium | 1236.18mg | 52% | |
| Potassium | 646.61mg | 14% | |
| Total Carbs | 32.58g | 11% | |
| Sugars | 10.39g | 42% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 6.8g | 14% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 1.4mg | 8% | |
| Calcium | 225.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 65.61 Kcal (275 kJ) | ||
| Calories from fat | 27.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.09g | 21% | |
|---|---|---|---|
| Cholesterol | 7.57mg | 11% | |
| Sodium | 283.92mg | 52% | |
| Potassium | 148.51mg | 14% | |
| Total Carbs | 7.48g | 11% | |
| Sugars | 2.39g | 42% | |
| Dietary Fiber | 0.9g | 16% | |
| Protein | 1.56g | 14% | |
| Vitamin C | 3.8mg | 28% | |
| Vitamin A | 0.2mg | 27% | |
| Iron | 0.3mg | 8% | |
| Calcium | 51.8mg | 23% | |
* 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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