Chunky Potato Soup with Dill

Ingredients

• Onions

  Raw

  1 large or 150g

• Butter

  Unsalted

  ½ stick or 57g

• Water

  Plain, clean water

  4 cup or 947g

• Potato

  Flesh and skin, raw

  3 Potato medium or 639g

• Carrots

  Raw

  2 medium or 122g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 cup or 244g

• Celery

  Raw

  2 stalk, medium or 80g

• Dill

  Fresh

  2 tbsp or 1g

Directions

1. Peel and coarsely chop onion. Peel and cut potatoes into 1/2-inch pieces. Peel carrots and cut into 1/2-inch pieces. Trim celery and cut into 1/2-inch pieces. Finely chop dill.
2. 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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