Polish Dill Soup
A comforting and creamy soup made with potatoes and fresh dill, perfect for any season or occasion.
Ingredients
Main Ingredients
- 4 medium medium potatoes, peeled and diced
- 1 medium medium onion, chopped
- 3 cups vegetable broth or chicken broth Use vegetable broth for a vegetarian option.
- 1 cup heavy cream Substitute with coconut milk or nut milk for a dairy-free option.
- 1 tablespoon fresh dill, chopped Plus extra for garnish.
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
Preparation
- Peel and dice the potatoes, chop the onion finely, and roughly chop the fresh dill.
Cooking
- In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
- Add the diced potatoes and mix with the sautéed onions. Cook together for a few minutes.
- Pour in the broth, ensuring it covers the potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until potatoes are fork-tender.
- Blend the soup using an immersion blender to reach desired consistency. Alternatively, transfer to a standard blender, blend, and return to the pot.
- Stir in the heavy cream and mix well.
- Season with fresh dill, salt, and pepper to taste. Let the soup simmer for another 5-10 minutes.
Serving
- Ladle the soup into bowls and garnish with extra fresh dill.
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Notes
This soup pairs excellently with crusty bread, salads, or pickled vegetables for a complete meal. For extra flavor, drizzle with olive oil or add a dollop of sour cream.