January 6, 2012

Easy Potato Soup

Easy Potato Soup


4 tablespoons Butter or margarine
1 1/2 cups Onions — diced
4 cups Potato — diced
1 Carrot; coarse grated — 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes or Potato buds


In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper, and dill weed. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy). Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking.

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