Tomato Potato Soup

The garden tomatoes are about at an end. A few days ago, I cooked the last of them, mostly Romas. Cooked them down and put them through the food mill, to make a thin-ish puree. Last night I used that puree to make soup. I began with a recipe from The Enchanted Broccoli Forest and improvised from there.

2 cups of small potatoes, cut in half and thinly sliced.
3/4 cup diced onion
1 cup diced celery
saute these in 1 Tbsp. butter on low heat for about 20 minutes, until soft and beginning to brown.
Add:
4 cups tomato puree
1 tsp. honey
1 tsp. dried basil
1/2 tsp. dried dill weed
1/4 tsp. dried thyme
1 tsp. salt
Cover and cook for about 20 minutes until potatoes are soft.
Add:
2 cups milk.
Heat, but do not boil.