Why Make This Recipe
Creamy Potato & Dill Soup, affectionately known as ‘Dill Soup,’ is a delightful blend of flavors that brings warmth and comfort to any meal. This soup is not only easy to make, but it also highlights the fresh taste of dill, a herb that adds a unique twist to traditional potato soup. Whether you’re looking for a light lunch or a cozy dinner, this soup is the perfect choice.
How to Make Creamy Potato & Dill Soup
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
Directions:
- Peel the vegetables. Dice the onion finely and cut the potatoes into small cubes. Grate the carrot using the largest holes of a box grater and set them aside.
- Place the cooking pot on the stove. If you don’t have one with a thicker base, a frying pan or skillet works well. Set the heat to medium-low.
- Melt a tablespoon of butter, add the diced onion, and a tiny pinch of salt. Fry, stirring occasionally, until the onion turns translucent.
- Add the diced potatoes and grated carrot. Stir and cook together for another 2-3 minutes.
- Pour in the stock, bring it to a near-boil, and then reduce the heat. Partially cover the pot with a lid and cook for 20 minutes, until the potatoes soften.
- Pour one cup of the hot soup into a bowl and mix in the cream. Blend well with a fork or spoon, then return it to the pot.
- Finely chop the fresh dill, saving some for garnish. Add the chopped dill to the soup, stir it in, and season with lemon juice, nutmeg, and a generous pinch of salt and pepper. Cook for another 3-4 minutes on medium-low to let the flavors combine.
- Taste the soup. If it needs more acidity or seasoning, feel free to add a bit more.
- Serve hot, garnished with more chopped dill and optional cheese flakes.
How to Serve Creamy Potato & Dill Soup
Serve this delicious soup in bowls while it’s still warm. It pairs wonderfully with crusty bread or a light salad for a complete meal. For an added touch, you can sprinkle some grated cheese on top for extra flavor.
How to Store Creamy Potato & Dill Soup
To store the soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will last for about 3 days. You can also freeze the soup for up to 3 months, just make sure to leave some space in the container as it may expand when frozen.
Tips to Make Creamy Potato & Dill Soup
- Use fresh dill for the best flavor.
- If you prefer a smoother soup, blend all of it until creamy instead of reserving a cup.
- Adjust the consistency by adding more stock or cream as desired.
- Feel free to add other vegetables like celery or leeks for extra taste.
Variation
For a heartier soup, consider adding some cooked chicken or bacon pieces. You can also switch out the potatoes for sweet potatoes for a different flavor profile.
FAQs
1. Can I use dried dill instead of fresh?
Yes, you can use dried dill, but the flavor will be less intense. Use about 1 tablespoon of dried dill in place of fresh.
2. Is this soup suitable for freezing?
Yes, this soup freezes well. Just make sure to let it cool before transferring it to a freezer-safe container.
3. How can I make this recipe dairy-free?
To make this soup dairy-free, use coconut cream or a dairy-free cream alternative and skip the cheese. Adjust seasoning to taste.
Creamy Potato & Dill Soup
Ingredients
Vegetables
- 1/2 medium onion, white or yellow roughly 2.5 oz (70 g)
- 2 medium carrots roughly 5 oz (140 g)
- 14 oz young potatoes can replace with regular potatoes (400 g)
Cooking Essentials
- 1 tablespoon butter
- 32-35 oz stock vegetable or meat-based, ideally homemade (0.9 - 1 litre)
Dairy and Seasonings
- 7-9 oz heavy cream 30% or 36% fat (200-250 g)
- 1 large bunch fresh dill approximately 3.5 oz (100 g)
- 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
Preparation
- Peel the vegetables. Dice the onion finely and cut the potatoes into small cubes. Grate the carrot using the largest holes of a box grater and set them aside.
Cooking
- Place the cooking pot on the stove. If you don’t have one with a thicker base, a frying pan or skillet works well. Set the heat to medium-low.
- Melt a tablespoon of butter, add the diced onion, and a tiny pinch of salt. Fry, stirring occasionally, until the onion turns translucent.
- Add the diced potatoes and grated carrot. Stir and cook together for another 2-3 minutes.
- Pour in the stock, bring it to a near-boil, and then reduce the heat. Partially cover the pot with a lid and cook for 20 minutes, until the potatoes soften.
- Pour one cup of the hot soup into a bowl and mix in the cream. Blend well with a fork or spoon, then return it to the pot.
- Finely chop the fresh dill, saving some for garnish. Add the chopped dill to the soup, stir it in, and season with lemon juice, nutmeg, and a generous pinch of salt and pepper. Cook for another 3-4 minutes on medium-low to let the flavors combine.
- Taste the soup. If it needs more acidity or seasoning, feel free to add a bit more.
- Serve hot, garnished with more chopped dill and optional cheese flakes.
Notes
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