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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Braham Estate in Greenville, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Melt butter in a larger pot then add onions and cook over medium heat until softened.
  2. Add potatoes, chicken broth and dill then bring to boil and reduce heat.
  3. Cover and simmer until potatoes are tender.
  4. Mash potatoes in soup to a coarse texture then stir in milk and corn and heat several minutes.
  5. Remove soup from heat and stir in cheese until melted.
  6. Season with salt and pepper.
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