Description
Polish Potato Soup with Dill is a creamy, comforting dish that warms the soul on chilly days. With tender potatoes and the fresh aroma of dill, this soup evokes cherished family memories and invites everyone to gather around the table. Quick to prepare, it’s perfect for both busy weeknights and festive occasions, promising a delightful experience in every spoonful.
Ingredients
Scale
- 4 medium Russet potatoes, peeled and diced (about 600g)
- 1 medium onion, finely chopped (about 150g)
- 2 medium carrots, diced (about 150g)
- 1 cup fresh dill, chopped
- 4 cups low-sodium vegetable broth (960ml)
- 1 cup heavy cream (240ml)
- 2 tbsp olive oil (30ml)
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, warm olive oil. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in diced potatoes and carrots; combine with onions for an additional 2-3 minutes.
- Pour in vegetable broth until vegetables are covered. Bring to a boil, then reduce heat and simmer for about 20 minutes or until tender.
- Blend soup with an immersion blender until smooth or leave some chunks for texture.
- Stir in heavy cream and freshly chopped dill just before serving. Season with salt and pepper to taste.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 300
- Sugar: 3g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: - For added flavor, sauté garlic along with the onions.- Swap dill for parsley or chives if desired.- Top with crispy bacon bits or serve alongside crusty bread for a heartier meal.