Potato soup with fresh dill
This hearty potato soup features creamy potatoes blended with sautéed onion, fresh dill, and a touch of milk, creating a comforting bowl of goodness. It's perfect for a cosy meal on a chilly day.
Cook time 25 min
Prep time 15 min
Ingredients:
1 onion1/2 stick butter
4 cups water
3 potatoes
2 carrots
1 cup milk (2% fat)
2 stalks celery
2 tbsp dill
Potato soup with fresh dill is a comforting and hearty dish perfect for a cozy meal. This recipe combines the creaminess of potatoes with the freshness of dill, making it an irresistible choice for soup lovers. Follow this simple yet delightful recipe to enjoy a bowl of this delicious soup.
Instructions:
- Finely chop the onion.
- Peel and cut potatoes into small chunks.
- Peel and slice the carrots.
- Finely chop the celery.
- Chop the fresh dill.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion to the pot and sauté until it becomes translucent and tender, about 5-7 minutes.
- Add the potato chunks, sliced carrots, and chopped celery to the pot with the sautéed onions.
- Pour in 4 cups of water, stir to combine, and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer.
- Cover the pot and let the soup simmer until the potatoes and carrots are tender, approximately 20-25 minutes.
- Stir in 1 cup of milk and let the soup heat through for an additional 5 minutes, but do not allow it to boil.
- Stir in the freshly chopped dill.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls.
- Garnish with a little extra dill if desired.
- Serve hot with crusty bread or a side salad for a complete meal.
Serving this potato soup with fresh dill will surely impress your family and friends. The combination of tender vegetables, creamy texture, and the distinct flavor of dill makes it a perfect meal for any occasion. Enjoy it with a side of crusty bread to make it even more satisfying.
Potato soup with fresh dill FAQ:
Store leftover potato soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup for up to 3 months. Be sure to leave some space in the container, as the soup may expand when frozen.
You can substitute the 2% milk with other types of milk like whole milk or almond milk. For a creamier texture, consider using heavy cream or half-and-half, adjusting the quantity according to your preference.
The potatoes and carrots are done cooking when they are tender and easily pierced with a fork. This typically takes about 20-25 minutes of simmering after boiling the soup.
Yes, you can add other vegetables like peas, corn, or green beans. Just make sure to adjust cooking times for any additional vegetables you include, especially if they require more or less time to become tender.
A large pot (at least 4-6 quarts) is recommended for this recipe to accommodate all the ingredients and allow for easy stirring without overflowing.
Tips:
- For a richer flavor, you can substitute the water with chicken or vegetable broth.
- To make the soup even creamier, consider using whole milk or adding a splash of heavy cream at the end.
- If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding the dill.
- Add the dill just before serving to maintain its fresh and vibrant flavor.
- Season with salt and pepper to your taste preference while cooking.
Nutrition per serving
6 ServingsCalories 190kcal
Protein 4.12g
Carbohydrates 24g
Fiber 3.49g
Sugar 6g
Fat 9g
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