Chunky Potato Dill Soup Flavorful and Comforting Bowl

Ingredients

• 4 medium Yukon gold potatoes, peeled and diced
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 cup fresh dill, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 tablespoon olive oil
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 bunch fresh dill sprigs for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
2. Stir in the minced garlic and cook for another minute, being careful not to burn it.
3. Add the diced potatoes, carrots, and celery to the pot, stirring to combine with the onion and garlic.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce to a simmer and let cook for about 15 minutes, or until the potatoes are tender.
5. Using a potato masher, gently mash some of the potatoes in the pot to create a thicker consistency, while leaving some chunks for texture.
6. Stir in the heavy cream and fresh dill, mixing well. Let simmer for another 5 minutes to allow the flavors to meld.
7. Season the soup with salt and pepper to taste. Adjust the consistency with more broth if necessary.
8. Serve hot in bowls, garnished with fresh dill sprigs.