Chunky Potato Soup With Dill Recipes

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CHUNKY POTATO SOUP WITH DILL



Chunky Potato Soup with Dill image

Provided by Ruth Cousineau

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Vegetable     Quick & Easy     Low Cal     High Fiber     Lunch     Winter     Healthy     Dill     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
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

Steps:

  • 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.

CHUNKY POTATO SOUP WITH DILL



Chunky Potato Soup With Dill image

Make and share this Chunky Potato Soup With Dill recipe from Food.com.

Provided by Mom2Rose

Categories     Chowders

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large onion, coarsely chopped
1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch pieces
4 tablespoons unsalted butter
4 cups water
1 cup whole milk
2 tablespoons chopped dill

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 (use caution when blending hot liquids).
  • Return to pot, then stir in dill and salt and pepper to taste.

Nutrition Facts : Calories 200.4, Fat 9.2, SaturatedFat 5.7, Cholesterol 24.4, Sodium 52.8, Carbohydrate 26.6, Fiber 3.6, Sugar 5.3, Protein 4.2

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