Ingredients
- 8 to 10 cups water
- 2 pounds potatoes, peeled and cubed (this is about 6 potatoes)
- 2 carrots, sliced
- 1 cup peas, fresh or frozen
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 to 4 cloves garlic, minced
- 3 tablespoons dill seed
- 2 cups milk
How to Make
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Step 1: In a large pot on medium high heat add the water and then add the vegetables (potatoes - garlic)and boil them until tender (30 minutes)
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Step 2: Stir in dill seed. Either use an immersion blender or pour soup into a stand-alone blender. Add the milk and puree soup. If necessary you can always warm the soup back up over low heat. DO NOT BOIL.
We hope you enjoy this recipe!
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