Herbed potato soup

21 Dec

1 1/2 c. onions, chopped

1 1/2 c. celery, chopped

1 tsp. salt

2 Tbs. butter

3 c. red potatoes, cubed (can leave skins on)

3 c. water

1 Tbs. fresh dill, chopped (1 tsp. dried)

2 tsp. fresh winter savory

1 c. milk

2 to 4 Tbs. cream cheese

Saute the onions, celery, and salt in butter in a soup pot for ~5 min. on med-high heat.  Add the potatoes, water, dill, and savory, cover, bring to a boil.  Reduce the heat and simmer until potatoes are soft, about 10 min.  Pulse puree in a blender with the milk and cream cheese.  Gently reheat if needed.

*Soup didn’t come out thick enough, try adding more potatoes next time or some flour.  Enjoyed the dill with celery and savory taste.

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