|1 tsp||[5 mL]||Crisco® Canola or Vegetable Oil|
|1 1/2 cups||[375 mL]||carrots chopped (approx. 2 large carrots)|
|1 1/2 cups||[375 mL]||celery, chopped (approx. 2 stalks)|
|1|| ||onion, chopped|
|2|| ||cloves garlic, chopped|
|2 lbs||[1 kg]||Yukon Gold potatoes, peel and chopped in 1" (2.5 cm) pieces|
|4 cups||[1 L]||chicken stock, vegetable stock or water|
|2 cans||[708 mL]||Carnation® Regular or 2% Evaporated Milk |
|1/4 cup||[50 mL]||chopped fresh dill|
| || ||Salt to taste|
Heat oil on medium heat in a large (4 L/16 cup) pot. Add next 4 ingredients. Cook, stirring occasionally, for 5 minutes, or until onions are tender. Add potatoes and stock. Bring to a boil, cover and lower heat. Simmer 15 minutes, until potatoes are tender. Add Carnation® Milk and cook for an additional 5 minutes. Puree half the soup. Return to pot and combine well. Stir in dill. Add salt to taste.
• Garnish with grated cheddar cheese.
Makes 10 cups (2.4 L)