Ingredients
2 servings
- •2 tablespoons butter
- •0.75 cup finely chopped onion
- •2 cups peeled and diced potatoes
- •1.5 cups water
- •0.5 teaspoon dried dill weed
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •1.75 cups milk
- •3 tablespoons real bacon bits
- •1 tablespoon dried parsley, or to taste
Instructions
- Melt butter in a large saucepan over medium heat; cook and stir onion in hot butter until lightly browned, about 10 minutes. Add potatoes, water, dill weed, salt, and pepper; bring to a boil. Reduce heat and simmer until potatoes are tender and water is almost all evaporated, at least 30 minutes.
- Stir milk and bacon bits into potato mixture; bring to a boil. Remove from heat and stir parsley into soup.
Nutritional Facts
Per 2 servings
- Calories: 393
- Carbohydrate: 43g
- Fat: 18g
- Fiber: 5g
- Protein: 16g
- Sugar: 14g