Appetizers / Soups / Salads

Creamy Dill Weed Potato soup is for Soup.

Creamy Dill Weed Potato soup takes 5 minutes to prepare.

Creamy Dill Weed Potato soup takes 30 minutes to cook.

Creamy Dill Weed Potato soup makes 12 servings.

The ingredients for Creamy Dill Weed Potato soup are:

1 stick butter/margarine (I use light!)
1 box chicken broth/stock
1-1 1/2 box fat free cream cheese (depending on taste and how thick you want your soup)
1 bag frozen hashbrowns
Dill weed
salt
pepper

Here is how you make Creamy Dill Weed Potato soup:

Melt Butter in chicken broth in pot over medium-high heat--bring to boil.Add cream cheese and stir frequently until cheese is melted. Add bag of hashbrowns and cook over medium heat until potatoes are tender. Add dill weed, salt, and pepper to taste.Stir frequently. When soup is finished, it will be well blended and thicken.Makes 12-1 cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user MRSWHITEHEAD09.

The nutritional information for Creamy Dill Weed Potato soup is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 255.0

• Total Fat: 14.7 g
• Cholesterol: 6.7 mg
• Sodium: 996.6 mg
• Total Carbs: 21.3 g
• Dietary Fiber: 2.0 g
• Protein: 7.3 g

The dietary needs meet for Creamy Dill Weed Potato soup is Vegetarian