Creamy Herbed Potato Soup
I’ve said it before and I’ll say it again, dill is the ultimate cold-weather herb. It figured prominently into this Moosewood soup, which I’ve now made twice. The first time, I followed the recipe but found the soup frothy, possibly from over-blending, or just blending, period. This time, I added the milk to the soup after the blend cycle, plus I didn’t fully puree the vegetables, and it made for a much soupier and more pleasant consistency.
Creamy Herbed Potato Soup
- 1.5 cups chopped onions
- 1.5 cups chopped celery
- 1 teaspoon salt
- 2 tablespoon butter
- 3 cups cubed red potatoes (2 or 3 medium potatoes]
- 3 cups water
- 1 tablespoon chopped fresh dill (1 teaspoon dried)
- 1.5 teaspoon chopped fresh marjoram (1/2 teaspoon dried)
- 1 cup milk
- 2 to 4 tablespoons (1 to 2 ounces) Neufchâtel or cream cheese (optional)
- In a soup pot, sauté the onions, celery and salt in the butter for 5 minutes on medium-high heat. Add the potatoes, water, dill and marjoram, cover, and bring to a boil. Reduce the heat and simmer until the potatoes are soft, about 10 minutes.
- In a blender in batches, puree the vegetable mixture with the milk and, if using, the Neufchâtel or cream cheese.
- Return the soup to the pot and gently reheat.