Creamy potato soup with dill recipe makes 24 servings, enough to feed a crowd. Carrots, celery, and onions give added flavor and texture to the chunky chowder.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 2 cups carrots, chopped
- 12 cups celery, chopped
- 2 cups onion, chopped
- 1/2 cup butter
- 12 cups potatoes, peeled and cubed
- 3-1/2 quarts chicken broth
- 2 Tablespoons dried dillweed
- 2 Tablespoons salt
- 2 teaspoons dry mustard
- 1 teaspoon white pepper
- 2 quarts milk
- 1-1/2 cups flour, sifted
- Keebler crackers as needed
Preparation:
Cook carrot, celery, and onion in butter about 10 minutes, stirring occasionally.
Add potatoes, broth, dill, salt, pepper, and dry mustard. Bring to boil; reduce heat and simmer uncovered 15 minutes.
Gradually stir milk into four until smooth. Slowly stir milk mixture into soup.
Boil several minutes until thickened. Serve with crackers.
Yield: 24 servings, 10 ounces each
Recipe Source: Keebler Foodservice
Reprinted with permission.
Add potatoes, broth, dill, salt, pepper, and dry mustard. Bring to boil; reduce heat and simmer uncovered 15 minutes.
Gradually stir milk into four until smooth. Slowly stir milk mixture into soup.
Boil several minutes until thickened. Serve with crackers.
Yield: 24 servings, 10 ounces each
Recipe Source: Keebler Foodservice
Reprinted with permission.
