Creamy Two-Potato and Dill Soup

dill 1 2.2.14My mother doesn’t like dill. I do. Neither of these preferences is particularly important. They’re just preferences.

And yet, it’s the reason why I automatically reached for the package of dill when I was grocery shopping a few days after I’d visited my mom.

I don’t remember, were we watching a cooking show together? Possibly that, and the TV cook was likely using dill, which would have prompted the “I don’t like/I do like” conversation.

That little exchange lifted dill up out of the recesses of my mind, so that, when I saw the package of it in the store, it was inevitable I should reach for it and bring it home, where I promptly added it to a salad.

Then, the other day, when I took notice of not only potatoes in the fridge, but also sweet potatoes, I thought what a nice soup that would be, and what a great place to stir in fresh dill. So I made potato soup: russet potatoes, sweet potatoes, celery, garlic, vegetable broth…and dill.

While I peeled and diced the potatoes (four medium russets, about 1 1/2 pounds; two medium-largish sweet potatoes, about 1 pound), one thinly sliced celery stalk simmered in a lightly coated pan over medium-low heat. I was keeping the heat lower on the celery, and also added some salt, so the celery wouldn’t cook too fast and brown too much while I diced the potatoes.

Then I tossed in the diced potatoes, along with four minced garlic cloves.

Stirred it all up. Added a little water to keep things from sticking, and put the lid on to keep moisture in and cook through.

Fifteen? Twenty minutes? Not sure…but enough time to clean up a little, empty the dishwasher, put a few other things away.

Took the lid off the pot at one point to check doneness, and was rewarded with the wonderful aroma of garlic. Added a little more water. Lid back on.

When all the potatoes were fork-tender (regular potatoes waiting patiently, because sweet potatoes were firmer and took longer), I added vegetable broth.

I had a one-quart carton, and added half, then used a stick blender to purée. The broth was a rich yellowy-orange, and lent a warm tone to the white potatoes (the sweet potatoes had turned out to be white when I peeled them). I added a little more broth at a time, wasn’t sure how much I’d need. Turned out the whole carton of it was just right.

dill 2 2.2.14Tweaked seasoning with salt and pepper.

Turned off the heat, and stirred in a couple of generous tablespoons of chopped fresh dill.

Ultimately, this is brothy mashed potatoes! Dressed up a little with the addition of sweet potato, bringing, well…a little sweetness.

And then light, grassy (in a good way!) dill freshness.

Creamy, savory-sweet, garlic-infused potato soup with dill…comfort-food soup.

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