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+ servings

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 ½ lb russet potatoes, peeled and cut into ½-inch pieces
  • ½ stick unsalted butter
  • 4 cups chicken stock (vegetable stock or water also work well)
  • 1 cup whole milk
  • 2 Tbsp chopped dill + more for a garnish
  • 1 ½ tsp fine grain sea salt + more to taste
  • ¼ tsp freshly ground black pepper + more to taste


  • 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 the bottom of the pot, about 15 minutes.
  • Add chicken stock, 1 ½ teaspoons salt, and ¼ teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
  • Transfer 3 cups of the soup to a blender or (food processor) with milk and blend until smooth. (Be sure to use caution when blending hot liquids).
  • Return to pot, then stir in dill and salt and pepper to taste.