When the air turns crisp, I crave bowls of warm, creamy comfort. Hi, I’m Chef Mia, and I love sharing simple recipes that wrap you up in coziness with every spoonful. Pinterest is my happy place for collecting seasonal favorites, and today I’m sharing one of my go-to comfort dishes: Creamy Dill Potato Soup. It’s velvety, herby, and perfect for pairing with crusty bread on chilly nights.
How To Make Creamy Dill Potato Soup
Ingredients
- 2 tbsp butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 5 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream (or half & half)
- 2 tbsp fresh dill, chopped (plus more for garnish)
- 1 tsp salt
- ½ tsp black pepper
- Optional: squeeze of lemon for brightness
Instructions
- In a large pot, melt butter over medium heat. Sauté onion and garlic until fragrant.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 20 minutes).
- Use an immersion blender (or carefully blend in batches) until smooth and creamy.
- Stir in heavy cream, dill, salt, and pepper. Simmer for 5 minutes.
- Taste and adjust seasoning. Garnish with extra dill and a squeeze of lemon if desired.
Equipment You Need
- Large soup pot
- Immersion blender (or standard blender)
- Cutting board + sharp knife
Pro Tip: For a lighter version, swap heavy cream for Greek yogurt or coconut milk. You’ll still get that creamy texture with fewer calories.
| Nutrition (per serving) | Storage Tips |
|---|---|
| Calories: ~280 | Refrigerate in an airtight container for up to 4 days. |
| Protein: 6g | Freeze for up to 2 months. Reheat gently with added broth or cream. |
Creamy Dill Potato Soup
- Total Time: 35 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, cozy dill potato soup perfect for chilly nights.
Ingredients
2 tbsp butter
1 medium onion, chopped
3 garlic cloves, minced
5 medium potatoes, peeled and diced
4 cups vegetable broth
1 cup heavy cream (or half & half)
2 tbsp fresh dill, chopped (plus more for garnish)
1 tsp salt
½ tsp black pepper
Optional: squeeze of lemon
Instructions
In a large pot, melt butter over medium heat. Sauté onion and garlic until fragrant.
Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 20 minutes).
Use an immersion blender (or carefully blend in batches) until smooth and creamy.
Stir in heavy cream, dill, salt, and pepper. Simmer for 5 minutes.
Taste and adjust seasoning. Garnish with extra dill and a squeeze of lemon if desired.
Notes
For a lighter version, swap heavy cream for Greek yogurt or coconut milk.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
