I delved into my 'new' Gourmet magazines last week and made this Chunky Potato Soup with Dill. It turned out a bit runnier than I would have liked, I like my potato soups to be somewhat thick and creamy. So if you like them creamy as well, I'd recommend trying 3 cups of water instead... you can always add some later if you want.

Ingredients
2 carrots, cut into 1/2-inch pieces

2 celery ribs, cut into 1/2-inch pieces
1 large onion, coarsely chopped
1 1/2 pound russet (baking) potatoes, peeled and cut into 1/2-inch pieces
1/2 stick unsalted butter
4 cups water
1 cup whole milk
2 tablespoons chopped dill

Prep
Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.

Goes very well with some fluffy biscuits :)