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Creamy Potato & Dill Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/creamy-potato-and-dill-soup-recipe/