Cookbook Update #3: Dilled potato soup

Although the day started with eye surgery, I, with one eye closed, made a batch of dilled potato soup.  We are planning to have a photo of it on the cover so the first step was to dress…rather undress, the models!  After cutting the spuds, I boiled them in salt water.  Twenty minutes in hot water and they are ready. I drained them but not completely then added 1/2 stick of butter, 4 oz. of cream cheese and a tablespoon of dried dill seasoning.  Using a mixer, I smoothed the mix and added milk to make a soup consistency ( I think it was about a cup of milk, forgot to measure, as usual.)  Yes, the 12-year old daughter said, “It is good.”


About deairby

From a small Mississippi town and have lived my adult life in the south. I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop (7 years), cookbook writer, moderator of the Small Business forum on Social Media Examiner, enjoy life and all the adventure God brings my way.
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