CHEESY DILL POTATO SOUP

Cheesy Dill Potato Soup image

Make and share this Cheesy Dill Potato Soup recipe from Food.com.

Provided by looneytunesfan

Categories Potato

Time 40m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 medium potatoes, finely diced (I prefer 5-6)
1 small onion, finely chopped
1/4 teaspoon garlic powder or 1 teaspoon minced garlic
2 tablespoons dill weed
2 tablespoons parsley, dried
4 cups water
salt & pepper
4 chicken bouillon cubes or 2 tablespoons chicken bouillon powder
8 ounces Velveeta reduced fat cheese product
1/2 cup light butter (I use Land-O-Lakes)
1 -2 cup instant potato flakes
2 -4 cups milk, warm

Steps:

Bring the first 8 ingredients to boil, reduce to simmer.
Cook until mushy, about 15 minutes.
Add the Velveeta and butter.
Heat should be low, stir until both cheese and butter are melted.
Thicken with instant potato flakes.
Thin to desired consistency with warm milk.
To make Broccoli Cheese Soup: Substitute 2 small packages chopped broccoli for potatoes.
Replace sweet basil for dill weed.

Nutrition Facts : Calories 212.8, Fat 10.9, SaturatedFat 6.8, Cholesterol 28.7, Sodium 740.3, Carbohydrate 21.1, Fiber 1.9, Sugar 3.2, Protein 8.4

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