Total Time
55mins
Prep 15 mins
Cook 40 mins

Source: Gourmet Magazine, February 2008 issue

Ingredients Nutrition

Directions

  1. Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
  2. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
  3. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids).
  4. Return to pot, then stir in dill and salt and pepper to taste.
Most Helpful

5 5

WOW! So tasty! I had some left over crab from making crab cakes that I wanted to use up, so I added it to the soup. Your recipe is the perfect starting point for seafood chowder! Made for "RECIPE SWAP #42 - July 2010 in Australia / New Zealand forum.

5 5

The perfect supper soup for last weekends supper. Not wanting to miss any of the Canadian Ladies Curling play offs needed quick and easy - that it is was really good was a bonus! Other then using a coarse grate for the carrots as I usually do in making potato soup made as posted with excellent results. Happy when I find fresh dill offered in winter but can't wait to make this soup with those lovely sprigs right from the garden. Thank you for sharing - it's been added to my soup collection.

4 5

It is lovely and I undoubtedly will make it again. I used a heavy hand with the dill, because I love it, and was surprised I did not particularly notice the flavor in the soup. I do like the half-pureed/half-chunky texture. Possibly the next time I will grate the carrot; the potato, onion and celery melted away so most of the chunks were carrots. Good, but I think I'd prefer the carrot to be not quite so noticeable. All in all, quite a wonderful soup.