A creamy, cozy dill potato soup perfect for chilly nights.

Scale

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

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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.

For a lighter version, swap heavy cream for Greek yogurt or coconut milk.