Total Time
Prep 15 mins
Cook 40 mins

Source: Gourmet Magazine, February 2008 issue

Ingredients Nutrition


  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

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.

AcadiaTwo July 12, 2010

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.

Gerry March 06, 2009

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.

BarbryT August 02, 2008