Chunky Potato Soup with Dill
Cozy up with a hearty bowl of Chunky Potato Soup with Dill, a comforting classic elevated with fresh, aromatic herbs. This creamy potato soup features tender russet potatoes simmered in a flavorful chicken or vegetable stock, blended just enough to achieve a luxurious, chunky texture. A splash of heavy cream and the bright, citrusy punch of fresh dill bring richness and freshness to every spoonful. Perfectly seasoned with garlic, onions, and optional smoked paprika for added depth, this soup comes together in under an hour, making it ideal for weeknight dinners or a warm lunch on a chilly day. Serve it with a crusty slice of bread for the ultimate satisfying meal. A must-try for dill lovers and soup enthusiasts alike!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 4 large Russet potatoes, peeled and diced into 1-inch cubes
- 6 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 3 tablespoons Fresh dill, chopped
- 1.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Smoked paprika (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes, or until translucent and softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes to the pot and stir to coat them with the butter, onions, and garlic.
Pour in the chicken or vegetable stock, ensuring the potatoes are fully submerged.
Increase the heat and bring the mixture to a boil, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Once the potatoes are cooked, use a ladle to remove about 1 ½ cups of the soup (including some potatoes) and blend it until smooth using an immersion or countertop blender.
Return the blended mixture to the pot to thicken the soup slightly.
Reduce the heat to low and stir in the heavy cream, fresh dill, salt, and black pepper. Let it warm through for 2-3 minutes, but do not boil.
Taste the soup and adjust seasonings if needed.
Ladle the soup into bowls and garnish with a pinch of smoked paprika, additional dill, or a swirl of cream, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 8837 mg | 384% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 15.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 5558 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
