40 Days of Soup; Day 24 – Dilled Potato


Not much time since there’s yet another basketball game tonight. Well, there are potatoes and water. Oooo, and just happen to have some cream cheese and butter, yeah! Fresh dill would be great but dried will work, too.

6 small potatoes, peeled, diced
4 Tablespoons butter
4 ounces cream cheese
1 cup or enough milk and/or sour cream
1-3 Tablespoons dill, fresh or dried (more or less)
A dash of dried instant potato flakes (if needed)
Salt/pepper
Place potatoes in medium saucepan and cover with water, add salt. Boil until tender, about 20 minutes. (pierce with
fork to test doneness). Drain most of the water, but not all. Add cream cheese and butter and stir to melt. Then, add dill and some milk and/or sour cream. Adjust consistency (add more milk to thin or dried instant potato flakes to thicken.)

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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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