Fresh Dill Potato Soup Recipe : Perfect Weeknight Meal

My great-aunt Helen used to make the most incredible potato dill soup every Easter, and for thirty years, I begged her for the recipe. “Oh, honey,” she’d always say with that mischievous twinkle in her eye, “you just throw some potatoes in a pot with dill and see what happens.” Thanks for nothing, Aunt Helen!

It wasn’t until I inherited her handwritten recipe box after she passed that I discovered her “secret” and let me tell you, it was worth the wait. Hidden in her spidery handwriting were the exact measurements and techniques that made her soup legendary in our family. The first time I made it exactly as she wrote it, I actually teared up. It tasted like every Easter dinner and summer garden party of my childhood.

Now this potato dill soup has become my own signature dish, and I swear I can feel Aunt Helen smiling every time I ladle it into bowls. She’d probably laugh knowing that I’m sharing her “closely guarded secret” with the whole internet but honestly, some recipes are too good to keep to yourself.

Why Potatoes and Dill Are the Perfect Pair

Potatoes are humble but versatile, soaking up flavor and offering that creamy texture we all love. Dill, on the other hand, brings brightness and a subtle sweetness that balances the richness of the soup. When combined, you get a bowl that’s hearty yet refreshing, earthy yet aromatic. This pairing also plays beautifully with cream, cheese, lemon, and even garlic, making it one of the most adaptable soup bases you can make at home.

Ingredients You’ll Need for the Best Potato Dill Soup

A great recipe starts with quality ingredients. Here’s what you’ll need:

Step-by-Step: How to Make Potato Dill Soup

Making potato dill soup is easier than you think. Here’s a clear step-by-step guide:

1. Sauté Aromatics
   Heat butter or oil in a pot. Add onions and garlic, cooking until fragrant.
2. Add Vegetables
   Stir in potatoes, celery, and carrots. Season lightly with salt and pepper.
3. Simmer with Stock
   Pour in vegetable or chicken stock. Let everything cook until potatoes are tender.
4. Blend or Mash
   For a creamy soup, use an immersion blender. For rustic, mash with a potato masher.
5. Stir in Cream and Dill
   Add cream and fresh dill. Adjust thickness with more stock if needed.
6. Finish and Serve
   Taste and season. Add cheese or lemon juice if desired. Garnish with extra dill.

This process creates a base you can adapt endlessly, depending on your tastes.

Creamy vs. Chunky: Which Style Works Best?

Some prefer their potato soups velvety smooth, while others love a hearty, chunky bowl. The good news is, potato dill soup works beautifully both ways.

• Smooth: Blend until silky, then add cream for an elegant presentation.
• Chunky: Leave some potato pieces intact for texture. Great for rustic dinners.
• Half-and-Half: Blend half, leave half chunky for the best of both worlds.

Variations You’ll Love

One of the best things about this recipe is how easily it adapts. Here are some crowd-pleasing variations:

• Cheesy Potato Dill Soup: Add sharp cheddar or parmesan for extra depth.
• Vegan Potato Dill Soup: Use olive oil, coconut milk, or cashew cream.
• Chunky Potato Dill Soup: Skip blending for hearty texture.
• Lemon Dill Potato Soup: A splash of lemon juice adds brightness.
• Low-Fat Potato Dill Soup: Swap cream for milk or even Greek yogurt.

Serving and Pairing Ideas

Pairing makes a big difference. Here’s how to make your potato dill soup shine at the table:

• Serve with crusty bread or garlic rolls.
• Pair with a crisp green salad for balance.
• Add smoked salmon or ham for a heartier twist.
• Garnish with crispy leeks, dill sprigs, or croutons.

FAQs

Nutrition Snapshot

Here’s a general idea (per serving, without cheese):

Why This Soup Deserves a Spot in Your Kitchen

At its core, potato dill soup is simple, but it’s also flexible, nourishing, and comforting. You can dress it up with cheese and cream for a rich, indulgent bowl, or keep it light with broth and lemon. It’s the kind of recipe that works for busy weeknights, cozy weekends, or even holiday tables.

Pinterest-Inspired Serving Ideas

Since Pinterest users love cozy food boards, here are ideas to help your pin stand out:

• Style with rustic bowls and fresh dill sprigs.
• Photograph with bread on the side for warmth.
• Add overhead shots for step-by-step pins.
• Pin under interests like: Hearty Soup Recipes, Comfort Food, Vegetarian Soup Recipes, Potato Recipes, Cozy Meals.

Conclusion

A pot of potato dill soup is more than just a meal it’s a cozy ritual. It warms you up, fills the kitchen with amazing aromas, and makes even simple dinners feel special. Whether you make it smooth, chunky, vegan, or cheesy, it’s bound to be a hit. So, grab those potatoes, snip some fresh dill, and get simmering you’ll want this recipe saved for every chilly night to come. If you love hearty soups and comforting recipes like this one, follow me on Pinterest for even more flavor-packed dishes, seasonal cooking inspiration, and easy-to-save recipe boards.

Creamy Potato & Dill Soup (Zupa Koperkowa)

A traditional Polish soup made with potatoes, carrots, fresh dill, and cream. Comforting, creamy, and slightly citrusy from dill and lemon juice, this soup is perfect as a starter or light meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: Polish

Calories: 855

Ingredients Method Notes

Ingredients

  

• ½ medium onion, finely diced about 2.5 oz (70 g)
• 2 medium carrots, grated about 5 oz (140 g)
• 14 oz young potatoes, diced 400 g; regular potatoes can be used
• 1 tablespoon butter
• 32–35 oz stock vegetable or meat-based, ideally homemade (0.9–1 litre)
• 7–9 oz heavy cream 30–36% fat (200–250 g)
• 1 large bunch fresh dill, chopped about 3.5 oz (100 g)
• 1 tablespoon lemon juice
• ½ teaspoon nutmeg ground or freshly grated
• salt and pepper to taste
• ⅓ cup hard cheese, grated e.g., Polish Bursztyn or Parmesan; optional garnish

Method

 

1. Peel the vegetables. Dice the onion finely, cube the potatoes, and grate the carrots. Set aside.
2. Melt butter in a large pot over medium-low heat. Add diced onion with a pinch of salt and cook until translucent.
3. Add potatoes and grated carrot. Fry together for 2–3 minutes, stirring occasionally.
4. Pour in stock, bring to a near-boil, then reduce heat. Partially cover with a lid and cook for 20 minutes, until potatoes soften.
5. Temper the cream: mix one cup of hot soup with the cream, stir well, then return to the pot.
6. Add chopped dill (reserving some for garnish). Stir in lemon juice, nutmeg, salt, and pepper. Simmer 3–4 minutes to meld flavors.
7. Taste and adjust seasoning as needed. Serve hot, garnished with reserved dill and grated cheese flakes if desired.

Notes

This soup is naturally gluten-free and can be made vegetarian with vegetable stock. For variations, replace potatoes with rice, barley, or noodles, or add small meatballs or boiled eggs. Keeps in the fridge up to 3 days; freezes well for up to 3 months.