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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a great creamy version of an old favorite. Freezes well Ingredients:
1 1/2 cups onions, chopped |
1 1/2 cups celery, chopped |
1 teaspoon salt |
2 tablespoons butter |
3 cups red potatoes, peeled and cubed |
3 cups water |
1 teaspoon dried dill |
1/2 teaspoon dried marjoram |
1 cup milk |
2 -4 tablespoons neufchatel cheese (optional) or 2 -4 tablespoons cream cheese (optional) |
Directions:
1. In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
2. Add the potatoes, water, dill and marjoram, cover and bring them to boil.
3. Reduce the heat and simmer until the potatoes are soft, about 10 minutes In a blender in batches, puree the vegetable mixture with the milk and if using the Neufchatel or cream cheese.
4. Return the soup to the pot and gently reheat.
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