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Chunky Potato Soup with Dill


Chunky Potato Soup with Dill
  • 2 carrots, cut into ½-inch pieces
  • 2 celery ribs, cut into ½-inch pieces
  • 1 large onion, coarsely chopped
  • 1½ pound potatoes, peeled and cut into ½-inch pieces
  • ½ stick butter
  • 4 cups water
  • 1 cup milk
  • 2 tablespoons chopped dill
  1. Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1½ teaspoons salt, and ¼ teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste

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