Potato Dill Soup

Potato Dill Soup

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Nancy Snyder


I tasted this soup for the first time at St. Louis Bread Company...and then made this recipe which is pretty close, if not better. It's one of our families favorites.


★★★★★ 1 vote

10 Min
2 Hr


  • 32 oz
    chicken stock
  • 4 c
    frozen shredded hash brown potato, divided
  • 1 c
    celery, diced
  • 1 c
    carrot, shredded, chopped
  • 1/2 c
    sweet onion, diced
  • 8 oz
    cream cheese
  • 1 1/2 tsp
  • 1 tsp
    white pepper
  • 2 Tbsp
    fresh dill
  • 3 Tbsp
    butter or olive oil

How to Make Potato Dill Soup


  1. melt butter in the bottom of a large heavy kettle.
  2. add celery, carrot and onion. cook over medium heat until onion and celery are clear.
  3. add chicken stock, 3/4 of the frozen potatoes, salt, pepper and dill. Cook over low heat for an hour or more (may be put in the crock pot all day on low)the potatoes will break up and thicken the stock...this is what you want.
  4. add the block of cream cheese (I usually just lay it on top and come back when it is heated through) whisk it in. You can bring the cream cheese to room temperature or warm it in the micro wave, cut it into cubes...what ever floats your boat. but it has to be very warm before it will mix in so there are no lumps.
  5. after the cream cheese is incorported, add the remaing potato shreds. Cook for 10-15 minutes just to cook through. Stir frequently. Taste and adjust the seasoning, if needed (add a little milk or more stock if you want a thinner soup)then serve it forth.

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About Potato Dill Soup

Course/Dish: Cream Soups Other Soups
Other Tag: Quick & Easy

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