Description
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.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 240
- Sugar: 3g
- Sodium: 640mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
