This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Ingredients
- 5 cups diced red potatoes
- 7 cups water
- 4 teaspoons salt
- 1.25 cups green onions , chopped
- 0.33 cups chopped fresh dill
- 2 cups buttermilk
- 1 cup half-and-half
Instructions
-
1
Place diced potatoes into a large saucepan, and cover with water. Bring to a boil over high heat, then reduce heat, and simmer until potatoes are tender, about 25 minutes. Stir in the green onions, dill, and buttermilk; bring back to a simmer. Stir in the half-and-half before serving.
Nutrition Facts
Per serving
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