Print Recipe

Ingredients:

• 1 C Boiling potatoes, diced
• 1/2 C Laura Lynn buttermilk
• 10 Oz. can condensed cream of celery soup, preferably reduced fat
• 1/2 tsp caraway seed
• 1 Tbs fresh dill, chopped
• 1/4 tsp freshly ground black pepper, or to taste
• 1 onion, small, finely chopped
• 1/4 tsp salt, or to taste
• 1-1 /2 C Laura Lynn skim milk or skim delux
• 2 ts p vegetable oil, preferably Wesson canola oil

Directions:

Estimated cooking time: 30min.

1) Heat oil in a saucepan over medium- high heat. Add onions and caraway seeds and saute until the onions begin to color, 2 to 3 mins.

2) Add soup, milk and potatoes and bring to a boil. Reduce heat and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes. Add buttermilk and dill and stir until heated through: do not allow the soup to boil. Season with salt and pepper.