Yesterday’s post got me thinking about my family’s comfort foods (again). I do not want to portray my mom as one who rapidly spun open tin cans to prepare dinner because that is not the case. Even with her busy life as mother, farm wife, teacher, and career woman, she did strive to whip up some fabulous meals. Most often these meals were quite extensive and went beyond just meat and potatoes. But, speaking of potatoes and comfort food, mom could whip up a mean potato soup. The only recipe for mom’s potato soup was in her head—potatoes, onions, bacon, making a white sauce, adding milk to get the right consistency. Some of the best recipes are never written down.
So, for today I will prepare a Dilled Potato Soup. I found the original recipe in a hometown cookbook published by our “Symphony Set” long ago. (This cookbook ranks up there with any Junior League book!) I updated some of the ingredients to make it healthier. And, because last night it was SOOOOOO nice to have no leftovers (see Soup for Two), I cut the recipe in half.
I was also anxious to use the dill growing in the green house—some of it is almost ready to go to seed.
Weather update: It is still a good day for soup! Brrrrr!
Dilled Potato Soup
1 T. olive oil
1/4 c. chopped white onion
2 medium potatoes, grated (I used Yukon Golds.)
1 1/2 c. water
1 c. 2% milk
1 t. fresh dill, chopped
1 t. sea salt
1/2 t. fresh ground pepper
1 T. flour
1/2 c. plain Greek style yogurt
In a medium saucepan, heat olive oil. Add onion and cook 3 minutes, stirring occasionally. Add grated potatoes and cook 2 minutes but DO NOT brown.
Add water and bring to boil. Reduce heat, cover and simmer 15 minutes (or until potatoes are tender).
Add milk, dill, and salt and pepper (to taste). Bring to a boil. Whisk flour into yogurt. Add to soup and whisk.