Potato Dill Soup | Just A Pinch Recipes
melt butter in the bottom of a large heavy kettle. add celery, carrot and onion. cook over medium heat until onion and celery are clear. add chicken stock, 3/4 of the frozen...
Ingredients
- 32 ounce(s) chicken stock
- 4 cup(s) frozen shredded hash brown potato, divided
- 1 cup(s) celery, diced
- 1 cup(s) carrot, shredded, chopped
- 1/2 cup(s) sweet onion, diced
- 8 ounce(s) cream cheese
- 1 1/2 teaspoon(s) salt
- 1 teaspoon(s) white pepper
- 2 tablespoon(s) fresh dill
- 3 tablespoon(s) butter or olive oil
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