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



  1. Heat butter in a large saucepan.
  2. Cook garlic, onion and tomato for about five minutes.
  3. Stir in dill, potatoes and stock then bring to a boil.
  4. Reduce heat, cover and simmer for 15 minutes.
  5. In food processor purée about one-third of the soup mixture with the cream then return to the pot reheat gently and season with salt and pepper.
  6. Sprinkle with chives and serve.
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