Go Back
–+ servings
Creamy Potato & Dill Soup

Creamy Potato & Dill Soup: A Cozy Bowl of Polish Goodness

Creamy Potato & Dill Soup delivers a comforting bowl of Polish goodness with vibrant flavors and healthy ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Polish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3.5 oz Fresh Dill A crucial ingredient for authentic taste.
  • 4 medium Potatoes Any type suitable for boiling.
  • 4 cups Stock Vegetable or meat-based, homemade recommended.
  • 1 medium Onion Typically used for the flavor base.
For added creaminess
  • 1 cup Cream Substitute with a dairy-free alternative if desired.

Equipment

  • large heavy-bottom pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Begin by heating a large heavy-bottom pot over medium heat. Add chopped onions and sauté for about 4-5 minutes until translucent and fragrant.
  2. Add diced potatoes to the pot, followed by your choice of stock. Bring the mixture to a boil, then reduce temperature to medium-low and simmer for 20-25 minutes.
  3. Once the potatoes are tender, remove the pot from heat and use an immersion blender to purée the soup until smooth.
  4. Stir in the cream gradually while the soup is on low heat, stirring for about 2-3 minutes until heated through.
  5. Remove from heat and gently fold in fresh dill, reserving a bit for garnish. Season with salt and pepper to taste.
  6. Ladle the hot soup into bowls and garnish with extra fresh dill. Serve immediately with crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg

Notes

For a lighter version, substitute cream with coconut milk or cashew cream. Cool completely before refrigerating leftovers in airtight containers.

Tried this recipe?

Let us know how it was!