Recipe Archive #548

Thursday February 16, 2012

Creamy Herbed Potato Soup

• 1 1/2 cups chopped onions
• 1 1/2 cups chopped celery
• 1 teaspoon salt
• 2 tablespoons butter
• 3 cups cubed red potatoes
• 3 cups water
• 1 tablespoon chopped fresh dill (1 teaspoon dried)
• 1 1/2 teaspoons chopped fresh marjoram ( 1/2 teaspoon dried)
• 1 cup milk
• 2 to 4 tablespoons cream cheese (optional)

 

In a soup pot, saute 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 cream cheese. Return the soup to the pot and gently reheat.

 

Serves 4-6