Chunky Potato Soup with Dill |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother. After watching the soup disappear from our test kitchen in a matter of minutes, we have a feeling your family will love it, too. 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 pound russet (baking) potatoes, peeled and cut into 1/2-inch pieces |
1/2 stick unsalted butter |
4 cups water |
1 cup whole milk |
2 tablespoons chopped dill |
Directions:
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, 1 1/2 teaspoons salt, and 1/4 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.
2. Per serving: 199 calories, 9 g fat (6 g saturated), 28 g carbs, 4 g fiber, 4 g protein (nutritional analysis provided by Nutrition Data) See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Gourmet
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