Cheesy Dill Potato Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 3 -4 medium potatoes, finely diced (i prefer 5-6)
• 1 small onion, finely chopped
• 1/4 teaspoon garlic powder or 1 teaspoon minced garlic
• 2 tablespoons dill weed
• 2 tablespoons parsley, dried
• 4 cups water
• salt & pepper
• 4 chicken bouillon cubes or 2 tablespoons chicken bouillon powder
• 8 ounces velveeta reduced fat cheese product
• 1/2 cup light butter (i use land-o-lakes)
• 1 -2 cup instant potato flakes
• 2 -4 cups milk, warm

Recipe

• 1 bring the first 8 ingredients to boil, reduce to simmer.
• 2 cook until mushy, about 15 minutes.
• 3 add the velveeta and butter.
• 4 heat should be low, stir until both cheese and butter are melted.
• 5 thicken with instant potato flakes.
• 6 thin to desired consistency with warm milk.
• 7 to make broccoli cheese soup: substitute 2 small packages chopped broccoli for potatoes.
• 8 replace sweet basil for dill weed.