Chunky Potato Soup With Dill

• 2 carrots, cut into ½-inch piecescarrot
• 2 celery ribs, cut into ½-inch piecescelery
• 1 large onion, coarsely choppedonion
• 1½ pounds russet (baking) potatoes, peeled and cut into ½-inch piecespotato
• ½ stick unsalted butterbutter
• 4 cups waterwater
• 1 cup whole milkmilk
• 2 tablespoons chopped dilldill

1. 01Cook 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.
2. 02Transfer 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.

Sign in and stock your pantry to see what you have for this recipe.