This recipe was brought over from Poland by test kitchen director Ruth Cousineau's grandmother. After watching the potato soup disappear from our test kitchen in a matter of minutes, we have a feeling your family will love it, too.
This recipe appears in our winter Pescatarian Comfort Food Meal Plan.
Recipe information
Total Time
40 min
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
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, 1½ teaspoons salt, and ¼ teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
Step 2
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.
Recipe notes
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