Description
A creamy and flavorful potato soup infused with dill, perfect for a comforting meal.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 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
- Chopped fresh dill for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for about 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 prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Stir in the heavy cream and dried dill. Season with salt and pepper to taste. Heat the soup over low heat until warmed through, but do not boil.
- Serve hot, garnished with chopped fresh dill.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or unsweetened almond milk.
- Add cooked bacon or crumbled feta cheese on top for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg