Friday, February 18, 2011

Hash Brown Potato and Dill Soup

I got this from Char Needs, who brought it to our General RS Women's Conference last September.  Here is what she emailed me this week. But below are my thoughts and changes.


4 t. chicken bouillon granules
4 c. hot water
2 T. dehydrated onion
1/2 c chopped celery
2 8 oz. cream cheese
1 c. diced ham
1 2 lb. frozen hash brown potatoes
1 T. fresh dill, chopped



Dissolve bouillon granules in hot water. Add onion, celery and potatoes; cook on a low boil until potatoes are tender, but not mushy. Melt the cream cheese in the microwave, then add it to the soup mixture along with the ham and dill. Heat through and enjoy. (One cup milk may be added if you want the soup less thick).


From Dawn:  I used dried dill weed...and only 1 tsp plus a few shakes. I read online that when converting fresh herbs to dried, the equation is 1Tbl. converts to 1 tsp.  I just minced up some fresh onions b/c I didn't have any dried onions.  Next time I make this, I'm going to peel and grate potatoes.  And, I'm going to see about making this a little different. Maybe something like one 8 oz cream cheese plus some rue...I don't know. I'll post updates as we  experiment.

No comments:

Post a Comment