Name: Chunky Potato Soup With Dill
Cook time: 15 min
Total time: 40 min
Yield: Makes 6 servings
Ingredients: 2 carrots, cut into ½-inch pieces; 2 celery ribs, cut into ½-inch pieces; 1 large onion, coarsely chopped; 1½ pounds russet (baking) potatoes, peeled and cut into ½-inch pieces; ½ stick unsalted butter; 4 cups water; 1 cup whole milk; 2 tablespoons chopped dill

A hearty soup with potatoes celery carrots dill and black pepper in a bowl.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

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 notes

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