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 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 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 a homemade stock (I’ve got a supply in my freezer), but a 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 the steps 3 through 5 using a skillet/frying pan. Then, move its contents into a 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 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 into a boil, then reduce the heat and continue cooking for another 2-3 minutes (on medium-low).
- 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
- Peel the vegetables.
- Dice the onion finely. Dice the potatoes into small cubes. Grate the carrot using the largest holes of the box grater. Set aside.
- Place the cooking pot on the stove. If you don’t own one with a thicker base, it would be better to use a frying pan / skillet for this task. Set the heat on medium-low.
- Melt a tablespoon of butter, add diced onion and a tiny pinch of salt. Fry, stirring occasionally, until the onion turns translucent.
- Add in diced potatoes and grated carrot. Stir and fry together for an additional 2-3 minutes.
- Pour the stock in, bring to a near-boil and reduce the heat. Partially cover the pot with a lid and cook for 20 minutes, until the potatoes soften.
- Pour one cup of hot soup into a bowl, add in the cream. Blend together with a fork or a spoon, and return to the cooking pot.
- Chop fresh dill finely, leave some of it on the side for garnish.
- Add chopped dill into the soup, stir it in. Season with a tablespoon of lemon juice, half a teaspoon of nutmeg and a generous pinch of salt and pepper. Cook for another 3-4 minutes on a medium-low, to let the flavours combine.
- Have a taste. Does it need more acidity, more seasoning? If so, add some more.
- Serve hot, garnishing with some chopped dill and cheese flakes (optional)
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 855Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 68mgSodium: 469mgCarbohydrates: 141gFiber: 29gSugar: 21gProtein: 29g