Gallery

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Yield:
6 Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a Dutch oven over medium heat. Add onion and sauté until translucent and softened, 8 minutes. Sprinkle in flour and cook, stirring frequently with a wooden spoon or heatproof spatula, 3 minutes more. Add potatoes and chicken broth and bring to a simmer. Continue to simmer mixture until potatoes are tender, 8 to 10 minutes. Add peas and simmer for 2 minutes.

    Advertisement
  • Puree soup in a blender or food processor; divide into batches if necessary. Return soup to Dutch oven and stir in cream, parsley and dill. Season soup with salt and pepper and serve hot.

Nutrition Facts

314 calories; fat 16g; saturated fat 9g; protein 10g; carbohydrates 34g; fiber 6g; cholesterol 46mg; sodium 913mg.
Advertisement
Advertisement