Cream Cheese Dill Potato Soup

This creamy potato soup uses frozen hash browns that are cooked in a flour-thickened mixture of milk, light cream, butter and dillweed. Cream cheese gives added richness.

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Ingredients:

• 6 Tbsp butter
• 1 Tbsp minced onion
• 2 tsp salt
• 1/4 tsp pepper
• 1/3 cup flour
• 1 Tbsp dillweed
• 3 cups whole milk
• 3 cups half-n-half or light cream
• 1 8 oz. pkg cream cheese, cut up
• 1 pkg refrigerated hashbrown potatoes
• Ham pieces or bacon bits (optional)
• Shredded cheddar cheese (optional)

Method

Melt butter, add onion, dill, salt and pepper in large 4-quart pan. Gradually add flour, stirring constantly. Stir in milk and cream. Increase heat to medium-high. Cook and stir until thickened. Add cream cheese. (A whisk works very well to avoid lumps.) After cream cheese melts, add potatoes. Cook and stir till potatoes are tender. Serve garnished with shredded cheese, ham or bacon bits.

Notes:

Number of servings: 6

Submitted By: Noelle B
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