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A bowl of creamy potato dill soup - vertical recipe image.

Creamy Potato Dill Soup

This creamy potato dill soup combines rich, velvety potatoes with the bright, fresh flavor of dill for a comforting, hearty meal.
To make this recipe vegan, substitute the half-and-half cream for a blend of coconut milk and coconut cream and the gouda for a smoked vegan cheese!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine French
Servings 5 people

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
Keyword Gluten-free, Soup, Vegetarian