- 2 pounds russet or other starchy potatoes, peeled and cut into 3-inch cubes
- 1 tablespoon olive oil
- 1 medium white onion, finely chopped
- 4 cups low-sodium vegetable or chicken broth
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon smoky paprika
- 1 teaspoon hot paprika
- 1 teaspoon whole celery seeds
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 cup fat-free milk
- Boil potatoes in stockpot of water until just soft, about 20 minutes. Drain and mash roughly. Set aside.
- Heat oil in stockpot over medium heat. Add onion and saute until translucent, about 5 minutes.
- Stir in broth and then add potatoes back to pot. Stir and break up potatoes into broth to reach a slightly chunky consistency. (The idea is to create a textured soup, not a baby-food-smooth one.)
- Add dill, paprika, celery seeds, salt, nutmeg, and freshly ground black pepper to taste.
- Pour in milk and combine to just heat through, 2 to 5 minutes. Do not boil.