Creamy Potato Dill Soup
A deliciously rich and flavorful creamy potato dill soup that's perfect for any occasion.
Equipment
- Dutch oven
Ingredients
- 40 g unsalted butter
- 6 pieces spring onions white and light green parts only, chopped
- 2 medium carrots cut into rounds
- 450 g potatoes peeled and cut into bite-sized cubes
- 1.25 litres vegetable stock
- 125 ml double cream
- 0.5 teaspoon nutmeg
- 1 bunch dill chopped (about 30 g or 1 packed cup)
- Salt to taste
- freshly ground pepper to taste
Instructions
- Place a thick-bottomed pot on the stove and melt the butter over low-medium heat.
- Add the spring onions and carrots and cook for 5-6 minutes, stirring occasionally, until softened.
- Add the potatoes and vegetable stock, stir to combine, then bring to a boil, then lower the heat and simmer for 15 minutes, partially covered with a lid, until the potatoes are fork-tender.
- Place the cream into a bowl and temper it by stirring in a ladle of soup. Add the mixture to the soup pot and stir to combine.
- Stir in the nutmeg, seasoning, and fresh dill and continue to cook for 2-3 minutes.
- Adjust the seasoning and serve immediately, sprinkled with some extra fresh dill if you like.
Nutrition
Serving: 1servingCalories: 302kcalCarbohydrates: 32gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 5gCholesterol: 51mgSodium: 494mgFiber: 4gSugar: 6g
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