This is probably my favourite soup in the whole world! Mother sometimmes makes it for me. Or I force people to make it for me. I have only been involved in making it once, and never will again (allergy to potatos), so I thought I'd pass the recipe along to the deserving.
Dutch Dilled Potato Soup
6 medium potatos
1 large onion, chopped
2 cloves garlic
2 bay leaves
2 tablespoons butter
1 cup milk
1 1/2 cups grated Gouda cheese
2 tablespoons white flour
2 tablespoons white wine (or sherry, as for the amount: go for it!)
3 tablespoons dill
1 teaspoon paprika
1/2 teaspoon dry mustard
vegetable stock
1) Put potatos, onion, garlic, bay leaves and butter in a large pot and cover with vegetable stock. Simmer until potatos are done.
2) Remove 2/3 of the potatos and mash them, then return them to the pot.
3) Add the milk and the cheese slowly, stirring constantly.
4) Mix the flour in cold water and slowly pour it into the soup, still mixing.
5) Add remaining ingredients.
6) cover and simmer for 10-15 minutes. Then let stand for 30 minutes.
6 medium potatos
1 large onion, chopped
2 cloves garlic
2 bay leaves
2 tablespoons butter
1 cup milk
1 1/2 cups grated Gouda cheese
2 tablespoons white flour
2 tablespoons white wine (or sherry, as for the amount: go for it!)
3 tablespoons dill
1 teaspoon paprika
1/2 teaspoon dry mustard
vegetable stock
1) Put potatos, onion, garlic, bay leaves and butter in a large pot and cover with vegetable stock. Simmer until potatos are done.
2) Remove 2/3 of the potatos and mash them, then return them to the pot.
3) Add the milk and the cheese slowly, stirring constantly.
4) Mix the flour in cold water and slowly pour it into the soup, still mixing.
5) Add remaining ingredients.
6) cover and simmer for 10-15 minutes. Then let stand for 30 minutes.
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