Recipes

In a large stock pot, heat oil over medium heat. Toss in onions and celery and sweat gently until soft and sweet smelling. Reduce heat slightly and add garlic, thyme, and dill. Cook until very fragrant, then add the potatoes. Add stock to cover vegetables and bring to a boil. Reduce to a simmer, and stir occasionally. Simmer until the vegetables are tender. Remove half of the soup to a blender, and puree. Or use an immersion blender and blend until coarsely pureed with some chunks remaining, Stir in milk, half and half, and sour cream. Simmer until warmed thoroughly. Season to taste with salt and pepper if needed. Garnish with chopped parsley and dill to serve.