Creamy Dill Potato Soup

• 4 large potatoes, peeled and cubed
• 1/2 medium white onion, finely chopped
• 3 cups water
• 1 teaspoon chervil
• 1 1/2 teaspoons dill weed
• 1 pinch nutmeg
• 1 pinch sea salt
• 1 pinch black pepper
• 4 cups heated milk
• 1/3 stalk celery, diced

1. Place potatoes, onion and celery in saucepan.
2. Add water and season with salt and pepper.
3. Partly cover and bring to boil.
4. Cook 18 minutes over medium heat or according to size of potatoes.
5. Potatoes should be fully cooked.
6. Drain vegetables, but keep the liquid!
7. You`ll need it
8. Return the liquid to the saucepan.
9. Cook over high heat reduce the liquid by 1/4 of original amount.
10. While waiting for liquid to reduce preheat the milk.
11. I recommend 55 to 130 seconds depending on microwave oven.
12. Milk should be warm if dropped on the wrist.
13. Remove saucepan from heat.
14. Pour milk into saucepan, stirring constantly.
15. Add cooked vegetables, nutmeg and dill.
16. Pepper to taste.
17. Cook 4 minutes over very low heat.
18. Do not allow milk to boil at any time during aforementioned step.
19. Sprinkle with chervil and Voila!

potatoes, white onion, water, chervil, dill weed, nutmeg, salt, black pepper, milk, celery

Taken from www.food.com/recipe/creamy-dill-potato-soup-70465 (may not work)