Easy Chunky Potato Soup
Easy Chunky Potato Soup recipe
Yield
8 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
or margarine |
|
| 1 ½ | cups |
onions
diced |
|
| 4 | cups |
potatoes
diced |
|
| 1 |
carrots
coarsely grated |
*
|
|
| 2 | cups |
water
|
|
| 1 ¼ | teaspoons |
salt
|
|
| 1 | teaspoon |
dill weed
dried |
|
| 3 | cups |
milk
|
|
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| ¼ | cup |
potatoes, instant
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
or margarine |
|
| 355 | ml |
onions
diced |
|
| 946 | ml |
potatoes
diced |
|
| 1 | each |
carrots
coarsely grated |
*
|
| 473 | ml |
water
|
|
| 6.3 | ml |
salt
|
|
| 5 | ml |
dill weed
dried |
|
| 7.1E+2 | ml |
milk
|
|
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 59 | ml |
potatoes, instant
|
* |
Directions
In a large saucepan, melt the butter.
Sauté the onions until golden.
Add the potatoes, carrots, water, salt, pepper, and dillweed.
Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy).
Stir in the milk and parsley and heat until hot, but not boiling.
Stir in the potato flakes during the last few minutes of cooking.
