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–+ servings
Creamy Potato & Dill Soup

Creamy Potato & Dill Soup: A Warm Hug in a Bowl

Indulge in this creamy potato and dill soup, a comforting and delicious gluten-free meal perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Polish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3.5 ounces Fresh Dill delivers the aromatic essence
  • 2 cups Potatoes starchy varieties like Russet for creaminess
  • 4 cups Stock homemade or store-bought; use vegetable stock for vegetarian
  • 1 medium Onion optional, finely diced
For the Creaminess
  • 1 cup Cream or non-dairy cream for vegan

Equipment

  • heavy-bottomed pot
  • Hand blender

Method
 

Step-by-Step Instructions
  1. Prep the Ingredients: Wash, peel, and cube the potatoes. Dice the onion and chop the dill.
  2. Sauté the Onion: Heat oil in a pot, add the onion and sauté for 5 minutes until translucent.
  3. Add Potatoes and Stock: Stir in potatoes and pour enough stock to cover them. Bring to a boil.
  4. Simmer the Mixture: Reduce heat and simmer for 15-20 minutes until potatoes are tender.
  5. Blend the Soup: Puree the soup with a hand blender until smooth.
  6. Stir in Dill and Cream: Return soup to low heat, add dill and cream, and heat through.
  7. Season to Taste: Adjust salt and pepper according to preference.
  8. Serve and Enjoy: Ladle into bowls and garnish with dill, serving with bread or salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 7gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Leftover soup can be refrigerated for up to 3 days or frozen for 3 months. Reheat gently and add stock if needed to restore texture.

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