potato dill soup recipe

Just right for fall and winter, this easy to make soup hits the spot on a chilly day. It’s got comfort food written all over it without being bad for you. Now that’s a perfect fit.

The recipe does call for butter (or margarine) and it is recommended that you stick with this for flavour. Two tablespoons might seem like a lot but considering the fact that this recipe delivers approximately 8 servings, an acceptable amount ends up in each bowl to justify calling this recipe low fat.

This recipe is suitable for lacto-vegetarians – using vegetable broth. Vegans can eliminate the dairy from the recipe and add more broth instead.

potato dill soup recipe

2 tbsp butter or hard margarine
1 white onion
carrots (1 large or about 15 mini) (chopped)
4 c potatoes (cubed)
4 c. broth (either vegetable or chicken)

dill (add preferred amount)
1 c milk or cream*

*Obviously adding cream here changes the overall fat content per serving. We use skim milk when making this for regular family meals and then bump it up for guests with cream. It’s great either way – the cream just makes it a little more special for company.


In a large pot, melt butter and add onions once butter is about half melted. Let onions soften while the rest of the butter melts. Do not let onions brown.

Add carrots and potatoes. Cover and let sweat vegetables on low heat for ten minutes. Be careful that the heat is low enough to keep the vegetables from browning in the bottom of the pan. Stir once or twice.

Add Broth and bring to a boil. Simmer until vegetables are tender.

Remove from element and blend soup using immersion blender or move soup to a food processor, leaving some small chunks for texture.

Return soup to burner on medium heat. Add dill and milk. Stir until soup is warm enough to serve.

Serve with crackers and a bit of grated cheese on top.

For reheating as leftovers: The soup thickens in the fridge so add more milk to compensate when reheating.

Freezing: I often hear that soups containing dairy do not freeze well but I don’t find this to be an issue – it freezes just fine.


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2 Responses to “potato dill soup recipe”

  1. chandra says:

    YUM! This looks so good… Love potato soup!

  2. Chanda says:

    This is great! My boyfriend and I really enjoyed it :) It’s even better with some shredded cheddar cheese! Mmmmm

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