Dilled Potato Soup
Cozy up with a bowl of hearty, flavor-packed **Dilled Potato Soup**, the ultimate comfort food for chilly days! This creamy, rustic soup is made with tender russet potatoes gently simmered in a flavorful broth, enriched with a blend of whole milk, heavy cream, and the subtle tang of fresh dill and lemon juice. The addition of sautéed onions and garlic creates a savory base, while a touch of flour ensures a luxuriously velvety texture. Perfectly balanced with a hint of brightness, this soup is easy to prepare in under an hour and can be garnished beautifully with fresh chives or green onions. Whether you’re serving it as a starter or a main dish, this satisfying recipe will warm your heart and soul. Ideal for weeknight meals or cozy gatherings, it’s a must-try for any soup lover. Add **creamy potato soup** and **fresh dill recipes** to your culinary repertoire today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 2 tablespoons unsalted butter
- 1 medium, diced onion
- 2 minced garlic cloves
- 4 cups vegetable or chicken broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 tablespoons, chopped fresh dill
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons, finely sliced (optional, for garnish) green onions or chives
Instructions
Peel the potatoes and cut them into 1-inch cubes. Set them aside in a bowl of cold water to prevent browning.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
Sprinkle the flour evenly over the onions and garlic. Stir well to coat and cook for 1-2 minutes to remove the raw flour taste.
Slowly add the vegetable or chicken broth to the pot, whisking continuously to avoid lumps. Bring the mixture to a simmer.
Drain the potatoes and add them to the pot. Cover the pot with a lid and simmer over medium-low heat for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
Using a potato masher, partially mash the potatoes in the pot to create a creamy texture while retaining some chunks for a rustic soup.
Stir in the milk, heavy cream, salt, black pepper, and chopped dill. Cook for an additional 5-7 minutes, allowing the flavors to meld together.
Remove the pot from heat and stir in the lemon juice for a bright, tangy finish.
Taste and adjust the seasoning with more salt or pepper, if needed.
Ladle the soup into bowls, garnish with sliced green onions or chives if desired, and serve warm.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 6037 mg | 262% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 22.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 480 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4562 mg | 97% | |
*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.
