Chunky Potato Soup with Dill

Chunky Potato Soup with Dill Healthy Recipe

6 Servings 25 min Cook

Macros/Serving: 190 Calories
Tags:vegetarian | soup


1 Large Onions
1/2 Stick Butter
4 Cup Water
3 Potato medium (2-1/4" to 3-1/4" dia) Potato
2 Medium Carrots
1 Cup Reduced Fat Milk
2 Stalk, medium (7-1/2" - 8" long) Celery
2 Tbsp Dill


Peel and coarsely chop onion.

Peel and cut potatoes into 1/2-inch pieces.

Peel carrots and cut into 1/2-inch pieces.

Trim celery and cut into 1/2-inch pieces.

Finely chop 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, 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.


What Would You Like to Eat Today?