Quick Potato Soup

Name: Quick Potato Soup
Yield: Yield: 4 to 6 servings.
Ingredients: 1 medium onion; 2 Tbsp fresh dill; 3 medium potatoes or 2 sweet potatoes, peeled; 3 medium potatoes or 2 sweet potatoes, peeled; 1 to 2 tsp salt (or to taste); 3 cups boiling water; 1 stalk celery; 1 large or 2 medium carrots; 1½ cups milk (1% or 2%); ¼ tsp freshly ground black pepper

Preparation info

Yield:
4 to 6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

An excellent lunch for the kids.

Ingredients

3 medium potatoes or 2 sweet potatoes, peeled
2 Tbsp fresh dill

Lunch
Soup
Gluten-free
Vegetarian

Method

Steel Blade: Cut potatoes in chunks. Process with dill until minced, 8 to 10 seconds. Transfer to a 3-quart saucepan. Cut onion, carrot and celery in chunks. Process until minced. Add to potatoes along with boiling water, salt and pepper. Cover and simmer for 15 to 20 minutes, until vegetables are tender. Add milk and heat just to boiling.