We no longer eat potatoes other than Sweet potatoes, however, I have left this recipe on the website as it is a favorite of many. Another wonderful recipe from Moosewood restaurant (slightly altered), this time from their Daily Special cookbook."One potato, two potato, three potato, four. Anytime you eat this, you'll want more. This soup fits easily into any menu. It goes with everything and everyone loves it."
In a soup pot, saute the onions, celery, and Himalayan salt in the butter for 5 minutes on medium-high heat. Add the potatoes, water, dill, and marjoram. Cover and bring to a boil. Reduce the heat and simmer until the potatoes are soft, about 10 minutes.
In a blender in batches or using an immersion blender, puree the vegetable mixture with the milk and cream cheese. Return the soup to the pot and gently reheat.