Chunky Potato Soup With Dill
Source: gourmet magazine, february 2008 issue
Steps
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.
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.
Return to pot , then stir in dill and salt and pepper to taste.
Ingredients
carrots, celery ribs, onion, russet potatoes, unsalted butter, water, whole milk, dill