Potato Dill Soup
Here’s a quick and warming soup for a brisk fall evening.
Prep & Cook Time: 40 minutes
Serves: 4 main courses
2-3 carrots, diced small
2-3 celery ribs, diced small
1 large white onion, diced small
2 lb. russet potatoes, peeled and diced small
4 tablespoons butter, unsalted
4 cups water or vegetable broth
1 cup whole milk
3 tablespoons dill, chopped and divided
1/2 teaspoons fine sea salt, or to taste
1/4 teaspoon ground white pepper
5-quart pot, or larger
Knife Immersion Blender or Blender
Clean and dice all vegetables.
Heat 4 tablespoons unsalted butter in a 5-quart pot (or larger) over medium heat. Once the butter has melted add in the diced onion and sprinkle with 1/4 teaspoon fine sea salt. Cook the onion until it begins to soften.
Add in 3 diced carrots, 3 diced celery stalks, and 2 pounds diced russet potatoes. Sprinkle in another 1/4 teaspoon fine sea salt. Cover the vegetables and cook over medium-high heat for about 15 minutes, stirring occasionally. They should brown and stick to the bottom of pot a bit.
Add 4 cups water or broth and 1/4 teaspoon white pepper. Simmer the soup until the vegetables are tender. This should take about 10 minutes.
For a somewhat chunky soup transfer about 3 cups of soup to a blender with 1 cup whole milk and blend until smooth. Be careful when blending hot liquids. Only fill the blender half full. Place a towel over the lid of the blender. Blend in batches if necessary. If you want a smooth, puréed soup, blend all of the liquid.
Alternatively, you can use an immersion blender if you have one.
Return the soup to the pot. Stir in 2 tablespoons of chopped dill. Taste for salt and pepper and add additional if needed. Cook for a couple more minutes to let the flavors combine.
Ladle the soup into bowls and top with additional chopped dill for garnish.