Potato Dill Soup– This creamy potato dill soup is comforting and flavourful, made with a base of potato and onion, and flavoured with fresh dill and paprika. This soup is ready in under 30 minutes and perfect for a quick weeknight dinner served with fresh bread.
This easy potato dill soup is made with starchy Russet potatoes and yellow onion as a simple base, followed by vegetable broth, and flavoured with paprika and bright, fresh dill.
The chunky potatoes are tender and bite-sized, offering the perfect texture along with diced yellow onion and fresh chopped dill.
Inspired by Polish cuisine, this creamy potato dill soup combines paprika and fresh dill for a bright, comforting soup that’s perfect for an easy dinner with minimal prep.
This potato soup with dill is gluten-free and can be made vegan by using plant-based cream.
What Kind of Potatoes are Best for Soup?
Starchy potatoes, such as Russet potatoes, are ideal for creamy soups like this one. Yellow potatoes, such as Yukon Gold potatoes, are a good substitute if you don’t have Russet potatoes.
A starchier potato is recommended for creating a thicker, creamier consistency, especially when part of the soup is blended.
How to Thicken Potato Soup
To thicken the soup, you can remove a third to half of the soup and blend until smooth. Add the blended soup back to the pot for a thicker, creamier consistency.
If you want to keep the chunky soup, but thicken the broth, simmer it for a while to reduce the liquid, or add a corn starch slurry while it’s boiling.
Fresh Dill vs Dried Dill
Though they are the same ingredient, fresh and dried dill behave differently. Fresh dill is recommended for this dill potato soup.
Fresh dill is more aromatic, offers a brighter, refreshing herbal taste, and also integrates more seamlessly into the broth.
Dried dill offers a milder taste and tends to sit in the background. As a general rule of thumb, use half the amount of dried herbs in place of fresh herbs.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Heat the olive oil in a large soup pot, and fry the onions until lightly browned.
Add the spices and heat for a few seconds to awaken the flavour.
Add the lemon juice, broth, and potatoes. Bring to a boil and cook until the potatoes are fork-tender, about 12-14 minutes.
Add the cream and stir to combine.
For a thicker soup, remove a third to half of the soup and blend. Add the blended soup back to the pot.
Add the fresh dill just before serving for the brightest flavour.
Serve with black pepper, fresh dill, and crackers or fresh bread.
Tips for Making Potato Dill Soup
What to Serve with Potato Dill Soup
Garnish the soup with black pepper and fresh dill. Serve with crackers or sourdough bread.
For a heartier side, pair the soup with grilled cheese. Try my Baguette Grilled Cheese or Grilled Cheese Bites.
For a lighter side, serve the soup with a side salad or Dill Pickle Chickpea Salad.
For more soup, try my Lima Bean Soup or Carrot Lentil Soup.
Storage
Store the soup in an air-tight container in the fridge for up to 3-4 days. To reheat, bring the soup to a boil, or microwave until heated through.
To freeze the soup, portion it individually and keep frozen for up to 6 months.
FAQ’s
Yes, you can use dried dill in soup, but fresh dill is highly recommended for a brighter flavour and more seamless integration into the soup.
For creamy soups, starchy potatoes like Russet potatoes are best. Yukon Gold potatoes are a good substitute.
To make the soup creamy without adding cream, blend half of the soup until smooth, then add it back to the pot.
To thicken the soup, simmer it to reduce the liquid, blend half of the soup, or add 1 tablespoon of cornstarch mixed with 1 tablespoon of water while the soup is boiling.
Creamy Potato Dill Soup Recipe
Equipment
- 1 large pot
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- ½ yellow onion diced
- salt and pepper to taste
- ½ teaspoon paprika
- 6 cups vegetable broth
- 2 tablespoons lemon juice
- 4 large potatoes chopped, I used russet potatoes
- ¼ cup cream
- ¼ cup fresh dill
Instructions
- Heat the olive oil in a pot over medium heat. Add the onions and cook for 4-5 minutes, until lightly browned. Add the salt, pepper, and paprika.
- Add the broth, lemon juice, and chopped potatoes. Bring to a boil and cook for 12-14 minutes, or until fork-tender.
- If desired, remove a third to a half of the soup and blend it for a thicker soup. Add the blended soup back to the pot and heat through.
- Add the cream and fresh dill. Serve with black pepper, fresh dill, and fresh crusty bread.
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
