Description

Potato Dill Soup is a creamy, comforting dish made with tender potatoes, fresh dill, and a velvety broth. It’s an easy, hearty soup perfect for chilly days or simple weeknight meals.

Ingredients

4 medium potatoes (Yukon Gold or Russet), peeled and diced
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, chopped (optional)
1 stalk celery, chopped (optional)
4 cups vegetable broth or chicken broth
2 tablespoons butter or olive oil
2 tablespoons fresh dill, chopped (plus more for garnish)
1/2 cup heavy cream or sour cream
Salt, to taste
Black pepper, to taste

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Instructions

In a large pot, heat butter or oil over medium heat. Add chopped onion and garlic, sauté until translucent.
If using, add chopped carrots and celery. Cook for 3–4 minutes until slightly softened.
Add diced potatoes and pour in the broth. Bring to a boil, then reduce heat to a simmer.
Cook for 15–20 minutes, or until the potatoes are tender.
Stir in chopped fresh dill and season with salt and pepper to taste.
For a creamier texture, blend part of the soup with an immersion blender or blend half and return to pot.
Stir in heavy cream or sour cream and let heat through for 2–3 minutes.
Taste and adjust seasoning as needed.
Serve hot, garnished with extra dill or a dollop of sour cream.

Notes

For a vegan version, use olive oil and plant-based cream.Add a splash of lemon juice for a fresh flavor boost.Soup tastes even better the next day after flavors meld.Store in fridge up to 4 days or freeze up to 2 months.

Nutrition

Serving Size: 1.5 cups
Calories: 220
Sugar: 4g
Sodium: 680mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 25mg