Chunky Potato Soup With Dill - cooking recipe

Ingredients

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

Preparation

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.