Zupa Koperkowa z Ziemniakami

Creamy Potato & Dill Soup

Name: Creamy Potato & Dill Soup ('Koperkowa')
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Polish
Ingredients: 1/2 medium onion (roughly 2.5 oz, 70 g), white or yellow; 2 medium carrots (roughly 5 oz, 140 g); 14 oz (400 g) young potatoes, can replace with regular potatoes; 1 tablespoon butter; 32-35 oz (0.9 -1 litre) stock, vegetable or meat-based, ideally homemade; 7-9 oz (200-250 g) heavy cream, 30% or 36% fat; 1 large bunch (3.5 oz, 100 g) fresh dill; 1 tablespoon lemon juice; ½ teaspoon nutmeg, ground or grated; Salt, for seasoning; Black pepper, freshly ground, for seasoning; 1/3 cup hard cheese (e.g. Polish Bursztyn, Italian Parmesan), grated into flakes

“Loved by children, this soup captures their taste buds like no other. With its comforting flavours and the enticing, slightly citrusy allure of the fluffy herb, even the pickiest eaters happily finish every last spoonful.”

How to pronounce it?
zoo-pah coper-cova
‘Play’ to hear:

Potato Dill Soup ('Koperkowa z Ziemniakami')

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Fresh dill has that deliciously fresh, grassy, slightly citrusy taste. And this Potato Dill Soup recipe really makes the most out of this fluffy herb. While stock acts as a flavourful base, a touch of cream adds some luxurious, silky texture.

Thanks to potatoes, the soup is not only tasty but also quite filling. Serve it for lunch or a lighter dinner.

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

Like most dill-based dishes, this soup is a firm kids’ favourite. Why? I’m not quite sure, but even the fussiest of eaters seem to polish* it off the plate.
(*it’s a Polish-style recipe, but no pun was intended 😉)

Do you need any special ingredients or equipment to make this Potato Dill Soup?

No, nearly all of the ingredients should be available in any major store.

The most crucial ingredient is, of course, dill. You’ll need around 3.5 ounces (100 g) of fresh leaves. That’s roughly the size of one bunch at my local market – but be mindful that most supermarkets sell much smaller bunches.

I use homemade stock (I’ve got a supply in my freezer), but ready-made stock from the carton will work too.

In terms of equipment, prepare a large, heavy-bottomed cooking pot. It has to hold at least 3 liquid quarts (approx. 3 litres).

If your pot has no heavy bottom, that’s okay – simply follow steps 3 through 5 using a skillet/frying pan. Then, move its contents into your regular cooking pot.

How should you serve this ‘Koperkowa’ soup?

This soup is traditionally served before the main meal, acting as a starter.

But since this recipe contains potatoes, you could serve it on it’s own – it’s quite filling. It’s a good choice for lunch or a light dinner.

Can you make this Potato Dill Soup another way?

Sure! Next time, you could replace the spuds with:

rice (here’s Dill Soup with Rice recipe) or other grains (e.g. millet, barley)
pasta, egg noodles or drop noodles
poultry ‘pulpety’ (tiny meatballs), for instance, chicken or turkey
boiled egg (halved or quartered)

I use a dark, mixed-meat stock (I make it at home), but the choice is up to you. A simple vegetable stock should work just as well.

As for the crock-pot – sorry, I’m not sure. I’ve never cooked it this way.

What diets is this ‘Koperkowa’ suitable for?

This soup is suitable for those who follow a gluten-free diet.

To make it vegetarian as well, replace the meat-based stock with a veggie one instead.

How long can you keep this Dill soup in the fridge?

‘Koperkowa’ tastes best when served hot. Once it’s on the table, don’t keep it out for more than 3-4 hours.

Refrigerate any leftovers in a container with a lid for up to 3 days.

Can I freeze this Potato & Dill Soup?

Yes, this recipe freezes well:

First, let the soup cool completely. Then, move it over into a container suitable for freezing. Label it well with a description and a date, and consume within 3 months.

How do I reheat this Dill Soup?

From chilled: Pour the soup into a microwavable container, covering it loosely with a lid. Heat for 4 to 7 minutes until hot throughout.

From frozen: Thaw the soup overnight. Pour it into a microwavable container and reheat (covered) for 3 to 5 minutes. Carefully remove from the microwave and stir. Continue cooking for another 5 minutes, until hot throughout.

You could also reheat it on the stove. Bring the soup to a boil, then reduce the heat and continue cooking for another 2-3 minutes (on medium-low).

Yield: 6