Lunch: Chunky Potato Soup with Dill

Recipe by Ruth Cousineau This recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother. After watching the soup disappear from our test kitchen in a matter of minutes, we have a feeling your family will love it, too.

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 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

Instructions

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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