Cold Potato Soup

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  • 5 pound(s) Russet Potatoes Peeled and diced
  • 1 pound(s) Onion diced
  • 1/2 bunch(es) Dill chopped
  • 1 pint(s) sour cream
  • Salt and pepper to taste
  • 3 quart(s) Water boiling


  1. Peel potatoes then dice. Add diced onion, chopped dill, salt and pepper. Pour boiling water over all ingredients. Boil for 10 minutes then add sour cream. Boil an additional 5 minutes. When cold, puree in blender about 1/2 or 3/4 of soup. Pour into soup tureen and add remaining soup. May be ladled at table into cream soup bowls.
June 2012

This recipe is a personal recipe added by SharlaDavison and has not been tested or endorsed by MyRecipes.

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