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Chunky Potato Dill Soup Recipe

   
 

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     Chunky Potato Dill Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   40 min

Ingredients
2 carrots
2 ribs celery
1 large onion, coarsely chopped
1 1/2 pound 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
 

Instructions
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.


Originally Submitted
1/5/2013





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