6 Servings 25 min Cook
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.