Creamy Potato & Dill Soup Recipe

Introduction

This creamy potato and dill soup is a comforting and flavorful dish perfect for chilly days. Smooth, rich, and lightly infused with fresh dill and nutmeg, it makes a wonderful starter or a light meal on its own.

Ingredients

• 1/2 medium onion (roughly 2.5 oz, 70 g), white or yellow
• 2 medium carrots (roughly 5 oz, 140 g)
• 14 oz (400 g) young potatoes, can replace with regular potatoes
• 1 tablespoon butter
• 32-35 oz (0.9 – 1 litre) stock, vegetable or meat-based, ideally homemade
• 7-9 oz (200-250 g) heavy cream, 30% or 36% fat
• 1 large bunch (3.5 oz, 100 g) fresh dill
• 1 tablespoon lemon juice
• ½ teaspoon nutmeg, ground or grated
• Salt, for seasoning
• Black pepper, freshly ground, for seasoning
• 1/3 cup hard cheese (e.g. Polish Bursztyn, Italian Parmesan), grated into flakes

Instructions

1. Step 1: Peel the vegetables. Dice the onion finely, cut the potatoes into small cubes, and grate the carrots using the largest holes of a box grater. Set aside.
2. Step 2: Place a cooking pot on medium-low heat. If your pot has a thin base, use a skillet for better heat distribution.
3. Step 3: Melt the butter in the pot, add the diced onion with a tiny pinch of salt, and fry, stirring occasionally, until the onion is translucent.
4. Step 4: Add the diced potatoes and grated carrots. Stir and fry together for 2-3 minutes.
5. Step 5: Pour in the stock and bring to a near boil. Reduce the heat, partially cover with a lid, and cook for 20 minutes until the potatoes are soft.
6. Step 6: Pour one cup of hot soup into a bowl, add the cream, and blend together with a fork or spoon. Return this mixture to the pot.
7. Step 7: Finely chop most of the dill, leaving some aside for garnish. Stir the chopped dill into the soup.
8. Step 8: Season the soup with lemon juice, nutmeg, salt, and freshly ground black pepper. Cook for another 3-4 minutes on medium-low to meld the flavors.
9. Step 9: Taste the soup and adjust acidity or seasoning if needed.
10. Step 10: Serve hot, garnished with the reserved fresh dill and cheese flakes.

Tips & Variations

• For extra richness, use full-fat heavy cream and homemade stock for deeper flavor.
• You can substitute fresh dill with dill weed if fresh dill isn’t available, but add it toward the end to preserve flavor.
• Add a clove of garlic when frying the onions for a subtle garlic aroma.
• Add cooked bacon bits or smoked salmon on top for a delightful twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. If the soup thickens after cooling, stir in a little extra stock or cream when reheating to restore the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute butter with olive oil, use vegetable stock, and replace the heavy cream with coconut cream or a plant-based cream alternative.

Is it necessary to add lemon juice?

Lemon juice adds a bright acidity that balances the creaminess and enhances the flavor, but you can adjust or omit it according to your taste.

Creamy Potato & Dill Soup Recipe

Print Recipe

★★★★★

4.6 from 72 reviews

This Creamy Potato & Dill Soup is a comforting and hearty dish perfect for any season. Made with tender potatoes, fresh carrots, aromatic dill, and finished with a touch of heavy cream and lemon juice, this soup offers a delicious balance of creamy texture and bright flavors. Ideal as a starter or light meal, it’s easy to prepare and packed with fresh, wholesome ingredients.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 medium onion (roughly 2.5 oz, 70 g), white or yellow
• 2 medium carrots (roughly 5 oz, 140 g)
• 14 oz (400 g) young potatoes (or regular potatoes)
• 1 large bunch fresh dill (3.5 oz, 100 g)

Stock & Dairy

• 32–35 oz (0.9 –1 litre) vegetable or meat-based stock, ideally homemade
• 7–9 oz (200–250 g) heavy cream (30% or 36% fat)
• 1 tablespoon butter
• 1/3 cup hard cheese such as Polish Bursztyn or Italian Parmesan, grated into flakes

Seasoning & Others

• 1 tablespoon lemon juice
• ½ teaspoon ground or grated nutmeg
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Prepare the Vegetables: Peel the onion, carrots, and potatoes. Dice the onion finely, cube the potatoes into small pieces, and grate the carrots using the largest holes of a box grater. Set all aside.
2. Sauté Onion: Place a cooking pot or a skillet on the stove over medium-low heat. Melt the tablespoon of butter, add the diced onion along with a small pinch of salt, and fry gently, stirring occasionally, until the onion becomes translucent.
3. Add Vegetables and Fry: Add the diced potatoes and grated carrots to the pot, stir well, and fry together for 2-3 minutes to develop flavor.
4. Add Stock and Simmer: Pour in the vegetable or meat stock and bring it near boiling. Reduce the heat to low, partially cover the pot with a lid, and let it simmer for about 20 minutes, or until the potatoes are tender.
5. Blend Soup Base: Scoop out one cup of the hot soup into a bowl, add the heavy cream, and mix with a fork or spoon until creamy and smooth. Return this mixture back into the pot.
6. Add Dill and Seasonings: Finely chop most of the fresh dill, reserving some for garnish. Stir the dill into the soup along with lemon juice, nutmeg, salt, and freshly ground black pepper. Continue to cook on medium-low heat for another 3-4 minutes to meld the flavors.
7. Adjust Seasoning: Taste the soup and add additional lemon juice or seasoning if desired to balance acidity and saltiness.
8. Serve: Ladle the hot soup into bowls and garnish with remaining chopped dill and the grated hard cheese flakes for a delicious finish.

Notes

• Use young potatoes for a creamier texture or regular potatoes if unavailable.
• Homemade stock enhances flavor but store-bought stock works well.
• Adjust cream quantity based on desired richness and dietary preferences.
• Fresh dill is key to authentic flavor; dry dill won’t substitute adequately.
• This soup is best served fresh but can be gently reheated without curdling the cream.

Keywords: potato soup, creamy soup, dill soup, vegetarian soup, comfort food, easy soup recipe