Dill Potato Soup © 1974
2 cans (10 1/4-ounce size) frozen condensed cream-of-potato soup,* undiluted
1 3/4 cups milk
1 teaspoon dried dill
1/8 teaspoon salt
1 cup dairy sour cream
1. In medium saucepan, combine soup, milk, dill, salt, and pepper with 1 1/2 cups water; stir until well mixed.
2. Over high heat, bring to boiling, uncovered: stir occasionally.
3. Reduce heat. Stir in sour cream: beat with rotary beater until smooth. Reheat gently. Serve at once, in mugs. Makes 6 servings
*Partially thaw as label directs.
McCall's Cocktail-Time Cookbook