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id="wpurp-container-recipe-8191" data-id="8191" data-permalink="http://newyorkcity.kitchen/recipe/hamilton-beach-blender/" data-custom-link="" data-custom-link-behaviour="" data-image="http://newyorkcity.kitchen/wp-content/uploads/2017/10/Potato-soup-low-rez.jpg" data-servings-original="4" class="wpurp-container" style="padding-top:10px !important;padding-bottom:10px !important;padding-left:10px !important;padding-right:10px !important;position:static !important;vertical-align:inherit !important;font-size:14px !important;color:#000000 !important;font-family:Open Sans, sans-serif !important;">
Potato Dill Soup {and a Hamilton Beach Blender Giveaway!}
Servings
4
Servings
4
Ingredients
Instructions
  1. In a medium saucepan, add potatoes and onions and cover with chicken stock. Season with salt and pepper. Bring to a boil, then lower heat and simmer until potatoes are soft. Once the potatoes are soft, add the stock/potatoes/onions to a food processor. Add buttermilk and fresh dill. Blend until combined. Serve in individual bowls. Sprinkle with smoked salt and a few pieces of shaved truffle.