Cream of Potato Soup with Carrot and Dill
Cream of potato is a fall favorite soup and this version features onion, carrots, garlic, white pepper and fresh dill.
8 oz. butter
1 lb. onion, diced
1 lb. carrots, grated
2 tbsp. garlic, finely chopped
1 gal. chicken or vegetable broth
1 bag Nature's Own Potato Pearls Premium Mashed Potatoes
4 oz. fresh dill, chopped
1 tsp. white pepper, ground
1. Melt 4.oz. butter in stockpot. Add onions, carrots and garlic; cook until tender, about 10 mins., stirring occasionally.
2. Stir in broth. Bring to a boil, reduce heat to a simmer and cook until carrots are soft, about 10 mins. Prepare mashed potatoes according to package directions.
3. Stir mashed potatoes into stockpot. Bring soup to a simmer. Stir in dill and white pepper; simmer soup for 5 mins. Remove from heat; stir in remaining 4 oz. butter until melted. Stir soup before serving.
Recipe by Basic American Foods