Wednesday, February 01, 2006

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
Dash pepper
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

2 Comments:

Anonymous Cheryl said...

Ya gotta love recipes for soup where the first ingredient is 'cans of soup.'

*eye roll*

Curse the 70's!

4:36 AM  
Blogger Terri said...

I have that whole set of cookbooks! Oh how I love the covers! You have to love that pineapple come on!

8:45 AM  

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