Cheesy Dill Potato Soup

5.00 (3)
⏱ 40 mins 🍽 10 cups, 10 serving(s) 🏷 Potato

This creamy potato soup is a comforting dish that comes together quickly. Finely diced potatoes and onion are simmered with garlic, dill, parsley and chicken bouillon until tender. The base is then enriched with melted Velveeta cheese and butter. Instant potato flakes are used to thicken the soup to your preferred texture, which you can then adjust with warm milk. The recipe also includes a variation for making a broccoli cheese soup.

Cheesy Dill Potato Soup

Ingredients

  • 3 -4 medium potatoes, finely diced (I prefer 5-6)
  • 1 small onion, finely chopped
  • 1/4 teaspoon garlic powder or 1 teaspoon minced garlic
  • 2 tablespoons dill weed
  • 2 tablespoons parsley, dried
  • 4 cups water
  • salt & pepper
  • 4 chicken bouillon cubes or 2 tablespoons chicken bouillon powder
  • 8 ounces Velveeta reduced fat cheese product
  • 1/2 cup light butter (I use Land-O-Lakes)
  • 1 -2 cup instant potato flakes
  • 2 -4 cups milk, warm

Method

  1. Place the first eight ingredients into a pot and bring the mixture to a boil, then lower the heat to a simmer.
  2. Allow it to cook until the potatoes become very soft, which should take approximately 15 minutes.
  3. Stir in the Velveeta cheese product and the light butter.
  4. Keep the heat low and continue stirring until the cheese and butter have completely melted into the soup.
  5. Use instant potato flakes to thicken the soup to your liking.
  6. Pour in warm milk to achieve your desired final consistency.
  7. For a broccoli cheese soup variation, use two small packages of chopped broccoli in place of the potatoes.
  8. In that variation, swap the dill weed for sweet basil.

Nutrition (per serving)

Sodium740300 mg

Recipe details

CategoryPotato
Authorlooneytunesfan