creamy herbed potato soup

My brother recently had his wisdom teeth out, the day after his 33rd birthday . . . and for a week was unable to eat solid food. That's right, no chewing. So, being the ever-thoughtful sister, I made him some soup. And liked it so much that I made a second batch for myself. The garnish of mushrooms, potatoes and watercress is of my own invention, designed to make the soup a bit heartier (my brother received an extra pureed version. Remember the no chewing thing?) But really, it is lovely on it's own - deliciously creamy and filling!


Creamy Herbed Potato Soup
from The Moosewood Restaurant Daily Special

for soup
1 1/2 cups chopped onions
1 1/2 chopped celery
1 tsp salt
2 tbsp butter (or oil)
3 cups cubed red potatoes
3 cups water
2 tbsp chopped fresh dill (or 1 tsp dried)
1 cup milk or cream

for garnish*
sliced, cooked mushrooms
baked or fried potato cubes
handful of watercress


In a soup pot, saute the onions, celery, and salt in the butter (or oil) for 5 minutes on medium-high heat. Add the potatoes, water and dill, cover, and bring to a boil. Reduce the heat, and simmer until the potatoes are soft, about 10 minutes.

In a blender (or using an immersion blender) puree the vegetable mixture with the milk (or cream). Gently reheat before serving.

* to serve, I made a mound of the mushrooms, potatoes, and watercress and ladled the soup around.

- e