Potato Chowder - cooking recipe

Ingredients

1 teaspoon canola oil or 1 teaspoon vegetable oil
1 1/2 cups carrots, chopped
1 1/2 cups celery, chopped
1 onion, chopped
2 garlic cloves, chopped
2 lbs yukon gold potatoes, peel and chopped in 1-inch pieces
4 cups chicken stock or 4 cups vegetable stock
2 (370 ml) cans evaporated milk
1/4 cup dill, chopped, fresh
salt

Preparation

Heat oil on medium heat in a large pot.
Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender.
Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender.
Add Milk and cook for an additional 5 minutes.
Puree half the soup.
Return to pot and combine well.
Stir in dill.
Add salt to taste.