A comforting and flavorful potato soup with a creamy texture and a hint of fresh herbs.
Combine the diced potatoes, celery, carrots, onion, parsley, salt, pepper, dill, and butter in a large saucepan.
Cut the vegetables evenly to ensure they cook at the same rate.
Add enough water to cover the vegetables and bring to a simmer. Cook until the vegetables are tender, about 15-20 minutes.
Keep the heat low to prevent the soup from boiling over.
Stir in the milk and heat gently until warmed through.
Avoid boiling the milk to prevent curdling.
In a small bowl, whisk the flour with a bit of milk until smooth, then stir this mixture into the soup.
Whisk thoroughly to avoid lumps in the soup.
Cook the soup, stirring constantly, until it thickens and becomes bubbly.
Stirring constantly prevents the soup from sticking to the bottom of the pan.
Serve the soup hot, garnished with crispy bacon bits.
Add a sprinkle of fresh parsley for a pop of color.
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