Ingredients:
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 teaspoon salt
2 tablespoons butter
3 cups red potatoes, peeled and cubed
3 cups water
1 teaspoon dried dill
1/2 teaspoon dried marjoram
1 cup milk
2 -4 tablespoons neufchatel cheese (optional) or 2 -4 tablespoons cream cheese (optional)
Directions:
In a soup pot, saute the onions, celery and salt in the butter for 5 minutes on a medium high heat.
Add the potatoes, water, dill and marjoram, cover and bring them to 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 Neufchatel or cream cheese.
Return the soup to the pot and gently reheat.
Servings: 4-6
Time preparation: 10 min.
Time total: 45 min.