Potato Broccoli & Dill Soup With Sour Cream |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is one of our favorite comfort foods around here. It's perfect for those who want a rich creamy soup without cheese. The sour cream adds an amazing richness. Look for long leggy broccoli since you use more stem than top in this recipe. I often find I don't have a full pound of stems, but it seems to work out fine anyway. Ingredients:
4 cups water |
1 lb broccoli stem |
4 lbs potatoes, peeled and diced into 1 inch cubes |
1 large onion |
1 large garlic clove |
2 teaspoons dill |
4 tablespoons butter |
1 1/3 cups sour cream |
2 tablespoons fresh parsley |
1 cup broccoli floret |
salt |
Directions:
1. Combine all ingredients except sour cream, parsley and broccoli florets in a large stock pot. Resist the urge to add more water - it doesn't seem like enough, but it is, and if you add more, the consistency of the soup will be thin and watery.
2. Bring to a boil and simmer until potatoes and broccoli are tender.
3. Meanwhile, steam the broccoli florets and mash them with a potato masher or fork.
4. Remove about three or four cups of the soup mixture and mash that as well.
5. Add the mashed mixture and mashed florets to the pot and stir. The mixture should be thick like stew. If it's still runny, mash some more.
6. Remove from heat, stir in sour cream, salt to taste and serve.
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