Creamy Potato Dill Soup Recipe
With each spoonful, this creamy potato dill soup brings the familiar taste of creamy potatoes, complemented by the bright, fresh note of dill, making it a go-to recipe for cozy nights or gatherings with loved ones. It’s the kind of dish that wraps you in a sense of home and contentment, offering both rich flavors and soothing textures.
This soup is a true favorite in our household. Whether it’s a chilly evening or a special family dinner, it always finds its way to the table. The simplicity of potatoes combined with the creamy broth creates a satisfying meal that’s as filling as it is comforting. The dill adds a unique twist, balancing the richness with its refreshing, aromatic flavor that elevates the dish to something truly memorable.
What makes this creamy potato dill soup extra special is the nostalgia it evokes. Every bowl feels like a warm embrace, reminding us of home-cooked meals shared with family and friends. It’s the kind of soup you can curl up with on a cold day, knowing it will fill you with both comfort and a sense of contentment. We hope it brings you the same joy it has brought us over the years.
♡ Make It a Dinner Date!
While this is a one-pot recipe, you can still turn it into a fun evening for you and your partner! One person can prepare the potatoes while the other person prepares the onions and celery. Once the potatoes are soaking, one person can cook the onions and celery while the other prepares the garlic and shreds the gouda!
Work together to get the ingredients prepared as the soup cooks et each stage and you’ll cut your prep time in half and spend some quality time together in the kitchen… with the bonus of eating something yummy at the end!
Creamy Potato Dill Soup
Equipment
- 1 large pot
- 1 blender
Ingredients
Main Ingredients
- 4 tbsp salted butter
- 1 large yellow onion chopped
- 2 stalks celery chopped
- 4 medium-sized russet potatoes peeled and cut into small cubes
- 4 cloves garlic minced
- 1 tsp dried dill
- 1 tsp dried thyme
- 4 ½ cups vegetable broth
- ¾ cup half-and-half cream
- 170 g smoked gouda shredded
- ¼ lemon sliced
- Black pepper freshly ground
- Salt
Garnishes
- Smoked gouda shredded
- Croutons
Instructions
- Soak the cubed potatoes in cold water for 5 to 10 minutes. Rinse and drain after the water runs clear of starch.4 medium-sized russet potatoes
- Melt the butter in a large pot over medium heat. Add onions and celery and cook, stirring occasionally, until tender and translucent, about 10 minutes.4 tbsp salted butter, 1 large yellow onion, 2 stalks celery
- Add the garlic, thyme, and dill and cook, stirring occasionally, for 2 to 3 more minutes.4 cloves garlic, 1 tsp dried dill, 1 tsp dried thyme
- Add the drained potatoes to the pot and stir to combine. Once combined, add the vegetable broth and raise the heat to high to bring the mixture to a boil. Cook, stirring occasionally, until the potatoes are tender, 7 to 10 minutes.4 medium-sized russet potatoes, 4 ½ cups vegetable broth
- Once the potatoes are tender, reduce the heat to medium-low. Using a ladle or pre-warmed mug, transfer ⅔ of the mixture to a blender and blend until smooth.
- Return the blended soup to the pot and add in the half-and-half cream. Squeeze the lemon juice into the pot and then stir until all components are incorporated. Cook, stirring occasionally, for 12 to 15 minutes.¾ cup half-and-half cream, ¼ lemon
- Stir in the shredded gouda until the cheese has fully melted. Season with salt and black pepper to taste.170 g smoked gouda, Black pepper, Salt
- Serve immediately, topped with optional garnishes. We recommend croutons, cracked black pepper, and a little bit of extra gouda cheese.Black pepper, Smoked gouda, Croutons, Salt