Ingredients
- 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)
Instructions
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
