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Creamy Potato Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Nothing is better on a cold day than a bowl of hearty, creamy potato soup. My version has dill weed and sour cream for a sensational difference to what you might expect.
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: American
Keyword: cream of potato soup recipe, creamy potato soup
Servings: 6
  • ½ cups of finely chopped onion
  • 3 tablespoons of olive oil
  • 4 medium potatoes diced
  • 2 cups of water
  • 1 ½ teaspoon salt
  • 2 ½ cups milk
  • 1 ½ teaspoons dried dill weed
  • 2 tablespoons flour
  • 1 cup sour cream
  • few sprigs of parsley
  1. Saute your onion in the olive oil.
  2. Next, add potatoes and cook for two minutes without browning.
  3. The next step is adding the water and salt.
  4. Bring the mixture to a boil. Make sure to cover the pot and simmer until the potatoes are tender. This should take about 15 minutes, depending on the size of the diced potatoes.

  5. Add the milk and dill weed and bring the mixture to a boil.
  6. Gradually add flour mixed with sour cream, stirring a little of the hot soup into the flour and sour cream mixture. Stir constantly to avoid lumps.
  7. Then, once the two mixtures are gradually combined, heat to thicken. Be sure not to boil!
  8. A few sprigs of parsley can be added to garnish the creamy potato soup for a beautiful presentation.
  9. This will serve 4 to 6 people.
Recipe Notes