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
- red potatoes: 5 cups (diced)
- water: 7 cups
- salt: 4 tsp
- ¼ cups green onions: 1 piece (chopped)
- fresh dill: 0.33333 cup (chopped)
- buttermilk: 2 cups
- half-and-half: 1 cup
Metric Conversion
Stages of cooking
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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.
