Chunky Potato Soup With Dill

1. 1

   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.

2. 2

   Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.

3. 3

   Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids).

4. 4

   Return to pot, then stir in dill and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.