Creamy Dill and Harvest Soup

 

In a large pot start by browning the following in oil for about 8 minutes:

 

1-2 onions diced fine

2-3 cloves of garlic chopped

2-3 carrots finely chopped

1/2 head of cabbage shredded fine

 

Once the onion is transparent / golden add 6 cups of cubed potatoes along with 6 cups of boiling/hot water.  Season with S+P , a bay leaf, and 2 tbsp dill seed.

 

Let boil covered for about 20 minutes. once the potatoes are cooked through add a dollop of butter and puree about 1/2 of the soup using an immersion blender, until you have a consistency you like… I enjoy some small bits in a smooth combined thickish stock.  Add:

 

1 cup heavy cream

2 tbsp fresh chopped dill weed