Creamy Potato Dill Soup Recipe
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.
Serving Size 4
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
Use fresh dill for a brighter flavour and a more seamless integration into the soup.
Add the fresh dill as the very last step before serving. Make sure to blend the soup before adding the dill.
This potato soup is gluten-free, and can be made vegan by using plant-based cream.
Nutrition Info
Calories: 390kcalCarbohydrates: 72gProtein: 8gFat: 9gFiber: 9gSugar: 7g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
