When I was a kid, my mom made this amazing soup out of a recipe she found in the back of a magazine. Once I was old enough to cook, I started making it too. It's one of my all-time favorite comfort foods. After I went to college, she lost the recipe and eventually I just kinda forgot about it in all the craziness of classes, studying, and roadtrips. It was sometime last year when I remembered Cheesy Dill Potato Soup--and of course, that resulted in an immediate and insatiable craving for it. After scouring the internet for the recipe in vain, I found a cheesy potato soup recipe that was similar, and tweaked it a bit. Now that winter weather is here, I'll be making it quite a bit, and I thought I would share the recipe. I'm pretty sure there's nothing healthy about it, but it's definitely good for the soul....and the taste buds!
You will need:
4 1/2 cups of water
4-5 medium-sized potatoes
1/2 cup of uncooked rice (I use Minute Rice)
3-4 Tbsp dried dill
2 Tbsp chopped onion
2 chicken bullion cubes
1/4 tsp salt
1/2 tsp pepper
8 oz Velveeta*, cubed
1/2 c sour cream
*I'm typically one to use generic products because I think it's really dumb to pay more for a virtually identical product (my husband and I get most of our groceries at Aldi, for heaven's sake), but there are sometimes it does make a difference. [Case in point: Cheetos. Generic Cheetos are gross.] This is one of those times. I've tried using generic processed cheese and it results in soup that's overly salty and kind of waxy. So buy Velveeta.
Pour water into a large pot. Peel and cube potatoes and add to water.
Add in rice, dill, onion, bullion cubes, salt and pepper and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the potatoes are tender.
Add in Velveeta cubes and sour cream. Heat and stir until melted, but do not bring back to a boil. You're done! Enjoy!