This Creamy Potato & Dill Soup is a comforting, velvety dish that combines the earthiness of potatoes with the brightness of fresh dill. Perfect for cozy evenings, it’s easy to make, naturally vegetarian, and ideal for pairing with crusty bread or customizing with my favorite toppings.
Why I’ll Love This Recipe
I love this soup because it’s the definition of comfort food—simple, warm, and deeply flavorful. The creamy texture makes each bite feel rich and satisfying, while the dill brings in a fresh, vibrant note that lifts the whole dish. It’s a one-pot wonder that comes together in about half an hour, which means I can whip it up on any busy night. Plus, it’s adaptable, so I can always make it fit my mood or dietary needs.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 medium potatoes, peeled and diced
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
2 tablespoons fresh dill, chopped
1/2 cup heavy cream or half-and-half
2 tablespoons olive oil or butter
Salt and pepper to taste
Directions
I heat olive oil or butter in a large pot over medium heat. Then I sauté the chopped onions until they’re translucent, about 5 minutes.
I add the minced garlic and cook for another minute until it smells amazing.
Next, I stir in the diced potatoes and pour in the vegetable broth. I bring it to a boil, then lower the heat and let it simmer for 15–20 minutes, until the potatoes are fork-tender.
I blend the soup using an immersion blender (or carefully in a countertop blender) until it’s smooth—or leave it a little chunky if that’s what I’m in the mood for.
I stir in the heavy cream and fresh dill, season it with salt and pepper, and let it simmer for 5 more minutes to bring everything together.
I serve it hot, sometimes with a swirl of cream or a sprinkle of fresh dill on top.
Servings and timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 25 minutes to cook, so I can have it on the table in just 35 minutes.
Variations
When I want a dairy-free version, I swap the cream for coconut milk—it works beautifully.
For a protein boost, I sometimes add white beans before blending.
A pinch of red pepper flakes gives it a subtle heat that I love.
Adding carrots or celery along with the potatoes makes it a bit sweeter and more complex.
When I’m craving something crunchy, I top it with croutons or toasted seeds for texture.
Storage/Reheating
Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat on the stovetop over medium heat, or in the microwave in short bursts. If the soup thickens in the fridge, I just add a splash of broth or water when reheating. If I want to freeze it, I let it cool fully, skip the cream, and store it for up to 3 months. I add the cream after I reheat it for the best texture.
FAQs
Can I make this soup ahead of time?
Absolutely. I make it a day ahead and reheat it when I’m ready to serve. The flavors actually deepen overnight.
What if I don’t have fresh dill?
No problem—I use dried dill in a pinch. I just use about a third of the amount since dried herbs are more concentrated.
Can I make this soup vegan?
Yes, I use olive oil instead of butter and coconut milk in place of cream to keep it fully plant-based.
What potatoes work best for this soup?
I prefer Yukon Gold or Russet potatoes. They break down well and create a creamy, smooth base.
Is it possible to make this soup chunky?
Definitely. I just pulse the blender a few times or blend only part of the soup to keep some texture.
Conclusion
This Creamy Potato & Dill Soup has become one of my favorite comfort recipes. It’s warm, nourishing, and filled with simple ingredients that come together to create something really special. Whether I’m enjoying it on a quiet night or serving it to friends and family, it always hits the spot.
This Creamy Potato & Dill Soup is a comforting, velvety dish that combines the earthiness of potatoes with the brightness of fresh dill. It’s naturally vegetarian, easy to make, and perfect for cozy nights or quick meals.
Ingredients
4 medium potatoes, peeled and diced
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth
2 tablespoons fresh dill, chopped
1/2 cup heavy cream or half-and-half
2 tablespoons olive oil or butter
Salt and pepper to taste
Instructions
Heat olive oil or butter in a large pot over medium heat. Sauté chopped onions until translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Stir in diced potatoes and pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.
Blend the soup using an immersion blender or countertop blender until smooth, or leave it slightly chunky if preferred.
Stir in heavy cream and fresh dill. Season with salt and pepper and let simmer for another 5 minutes.
Serve hot, garnished with extra dill or a swirl of cream if desired.
Notes
Use coconut milk instead of cream for a dairy-free or vegan version.
Add white beans before blending for a protein boost.
Red pepper flakes give a subtle heat.
Adding carrots or celery can enhance sweetness and flavor complexity.
Top with croutons or toasted seeds for crunch.
Store leftovers in the fridge up to 4 days or freeze (without cream) for up to 3 months.
Reheat gently and add extra broth or water if needed.
