Potato Dill Soup
Serves: 4-6
  • 1 tablespoon olive oil
  • 6 large potatoes, peeled and cubed
  • 3 ribs celery, chopped
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 6 cups vegetable broth
  • ¼ cup unsweetened plain almond milk (optional)
  • 4 tablespoons fresh dill, chopped
  • ¼ teaspoon garlic powder
  • Salt, to taste
  • Pepper, generous measure
  1. In a large Dutch oven or soup pot, heat olive oil over medium heat.
  2. Add garlic, onion, and celery. Saute for 5 minutes.
  3. Add diced potato. Saute for 1 minute.
  4. Add the vegetable broth. Reduce heat to medium-low. Cover and simmer for 15 minutes, until potato is nice and tender.
  5. Season with salt, pepper and garlic powder. Taste and adjust seasoning.
  6. Blend the soup to your desired consistency.
  7. Add fresh dill and almond milk, if using.
  8. Taste and adjust seasoning, as needed.
Recipe by These Things I Love at http://thesethingsilove.com/2012/05/potato-dill-soup/