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Dilly Cheese Soup Recipe

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My grandkids will tell you they can't stop with just one bowl of this simple satisfying soup. Even the youngest ones beg me to make it! It's been a family favorite for over 50 years now.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 4-1/2 cups water
  • 4 medium potatoes, peeled and cubed
  • 1/2 cup uncooked long grain rice
  • 3 to 4 tablespoons minced fresh dill
  • 2 tablespoons chopped onion
  • 1 to 2 chicken bouillon cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces process American cheese (Velveeta), cubed
  • 1/2 cup sour cream

Nutritional Facts

1 cup: 307 calories, 13g fat (8g saturated fat), 38mg cholesterol, 747mg sodium, 36g carbohydrate (5g sugars, 2g fiber), 11g protein

Directions

  1. In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add the cheese and sour cream; heat and stir just until cheese is melted (do not boil). Yield: 6-8 servings (2 quarts).
Editor's Note: Recipe can be easily doubled.
Originally published as Dilly Cheese Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p31


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