Dill and Potato Soup
Comfort in a Bowl: Creamy Dill and Potato Soup
Is there anything more comforting than a warm bowl of soup on a chilly day? This Dill and Potato Soup is the perfect remedy for those cool evenings. It’s creamy, flavorful, and surprisingly easy to make! We’ve taken a classic combination and elevated it with fresh dill, creating a soup that’s both comforting and vibrant.
This recipe yields a generous 6 servings, making it ideal for family dinners or meal prepping for the week. The best part? It comes together in just about an hour, with only 15 minutes of prep time.
What makes this Dill and Potato Soup special?
- Creamy Texture: The combination of potatoes and heavy cream creates a luxuriously smooth and comforting texture.
- Fresh Dill Flavor: The generous amount of fresh dill brightens up the soup and adds a delightful herbaceousness.
- Simple Ingredients: You likely already have many of the ingredients on hand, making this a budget-friendly option.
- Versatile: Perfect as a starter, a light lunch, or a satisfying dinner.
Tips for the Best Dill and Potato Soup:
- Potato Choice: Russet or Yukon Gold potatoes work best for a creamy texture. Yukon Golds will give a slightly more buttery flavor.
- Don’t Overblend: Be careful not to overblend the soup, as this can make it gummy. Blend until smooth, but stop there.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking. Remember that salt brings out the flavors, so don’t be afraid to add a pinch more.
- Garnish Generously: A sprinkle of fresh dill adds a beautiful finishing touch and enhances the flavor.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use milk instead of heavy cream?
A: While you can, the soup won’t be as creamy. If you prefer, you can use half-and-half or a combination of milk and a tablespoon of butter.
Q: Is this soup vegetarian?
A: Yes, this recipe is naturally vegetarian. To make it vegan, substitute the heavy cream with a plant-based alternative.
Q: Can I add other vegetables to this soup?
A: Absolutely! Leeks, carrots, or celery would all be delicious additions. Sauté them with the onion before adding the potatoes and broth.
Q: What pairs well with Dill and Potato Soup?
A: A crusty bread for dipping, a simple salad, or a grilled cheese sandwich are all great companions to this soup.
Enjoy this comforting and flavorful Dill and Potato Soup – it’s sure to become a new family favorite!
Dill and Potato Soup
Ingredients
- 6 medium potatoes
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh dill chopped, plus more for garnish
- salt to taste salt
- pepper to taste pepper
Instructions
- Peel and chop the potatoes into 1-inch pieces.
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth.
- Stir in the heavy cream and dill. Season with salt and pepper to taste.
- Garnish with fresh dill and serve.
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