Chunky Potato Soup With Dill |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Source: Gourmet Magazine, February 2008 issue Ingredients:
2 carrots, cut into 1/2-inch pieces |
2 celery ribs, cut into 1/2-inch pieces |
1 large onion, coarsely chopped |
1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch pieces |
4 tablespoons unsalted butter |
4 cups water |
1 cup whole milk |
2 tablespoons chopped dill |
Directions:
1. Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
2. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
3. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids).
4. Return to pot, then stir in dill and salt and pepper to taste.
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