Potato Dill Soup: A Photo Memoir

Chop 1 shallot.

 

Finely chop 5-6 small carrots. Ours are mostly yellow carrots-hence the color.

Cut one head of garlic into medium chunks.

Cook the shallot, carrots, and garlic in three tablespoons of butter until the shallots start to soften.

Meanwhile, chop 5-6 medium potatoes into small chunks.

Once the shallots are starting to soften, add the potatoes and stir until everything is coated in butter. Cook for 4-5 minutes.

Add 6 cups of veggie stock and a healthy smattering of dried parsley and thyme. Cook until the potatoes are soft.

 

Add 1 cup milk

 

and about three tablespoons fresh dill. We froze fresh dill last fall and it has been a life-saver-just wash, dry, and chop it, then pop the dill in a freezer bag and you are good to go.

 

Now you add the dumplings. We'll post this recipe later, but here's what you do now: make the dumpling/biscuits into balls about an inch in diameter and drop them into the soup so that none are touching. Sprinkle a little more dill on top.

 

Cover your soup pot and put the whole thing in the oven. Bake at 425 for 15-20 minutes.

 

You have awesome, delicious, potato dill soup with yummy dumplings. Eat with or without cheese.

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One Comment to “Potato Dill Soup: A Photo Memoir”

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