Description
Creamy Potato Dill Soup is a comforting and delicious dish made with potatoes, dill, and cream, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 1.5 pounds)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried dill (or 2 tablespoons fresh dill, chopped)
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Chopped fresh dill for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- Return the pureed soup to the pot over low heat. Stir in the heavy cream, dried dill, salt, and pepper. Heat through for about 5 minutes, but do not let it boil.
- Add the lemon juice and adjust seasoning if needed. Serve hot, garnished with chopped fresh dill.
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- You can also add cooked bacon bits or croutons on top for extra flavor and crunch.
- For a heartier soup, include diced carrots and celery when sautéing the onions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg