CHUNKY POTATO SOUP with DILL

CHUNKY POTATO SOUP with DILL

2 carrots cut into ½-inch pieces
2 celery ribs cut into ½-inch pieces
1 large onion, coarsely chopped
1-1/2-lbs. russet potatoes, peeled and cut into1/2-inch pieces
½ stick unsalted butter
4 cups water
1 cup whole milk
2 Tbsp. chopped dill

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, ½-tsp. salt, and ¼ tsp. peppers and simmer, covered, until all 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 still in dill and salt and pepper to taste.

Yield: 6 servings.