Chunky Potato Soup With Dill

Ingredients

• 2 carrots, cut into ½-inch pieces
• 2 celery ribs, cut into ½-inch pieces
• 1 large onion, coarsely chopped
• 1½ pounds russet (baking) potatoes, peeled and cut into ½-inch pieces
• ½ stick unsalted butter
• 4 cups water
• 1 cup whole milk
• 2 tablespoons chopped dill

Steps

1. 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, 1½ teaspoons salt, and ¼ teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
2. 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.