2000s Recipes + Menus

Chunky Potato Soup with Dill

Serves6
  • Active Time:15 min
  • Start to Finish:40 min
February 2008
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.
  • 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 lb 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
  • 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.
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