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Creamy Potato and Dill Soup Recipe

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4.2 from 15 reviews

This Creamy Potato & Dill Soup, known as ‘Koperkowa,’ is a comforting Polish dish featuring tender potatoes, fresh dill, and a rich cream base. Blended partially to create a smooth yet textured soup, it offers a delicate balance of earthiness and fresh herbal notes. Perfect for a cozy meal, this soup is seasoned with nutmeg and lemon juice, enhanced with grated hard cheese, and ideal for serving hot.

Ingredients

Vegetables

  • 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 large bunch (3.5 oz, 100 g) fresh dill

Liquids and Dairy

  • 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)

Seasonings and Garnish

  • 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 (optional)

Instructions

  1. Prepare the Vegetables: Peel all the vegetables carefully. Dice the onion finely, cut the potatoes into small cubes, and grate the carrots using the largest holes on a box grater. Set all aside for cooking.
  2. Sauté Onions: Place a cooking pot or skillet on the stove over medium-low heat. Melt 1 tablespoon of butter and add the diced onions with a tiny pinch of salt. Fry the onions, stirring occasionally, until they become translucent, which brings out their sweetness.
  3. Add Potatoes and Carrots: Stir in the diced potatoes and grated carrots with the onions. Fry them together for 2 to 3 minutes to start softening and blending the flavors.
  4. Simmer Soup: Pour in 0.9 to 1 liter of stock—vegetable or meat-based and ideally homemade—into the pot. Bring the soup to a near boil, then reduce the heat to low. Partially cover the pot with a lid and let it simmer for 20 minutes until the potatoes are tender.
  5. Blend Cream Portion: Ladle about one cup of the hot soup into a separate bowl. Add the heavy cream (200 to 250 g) and blend thoroughly with a fork or spoon to create a creamy mixture without fully puréeing the entire soup. Return this creamy blend to the pot.
  6. Add Fresh Dill and Season: Finely chop most of the fresh dill, reserving a bit for garnish later. Stir the chopped dill into the soup. Season with 1 tablespoon of lemon juice, ½ teaspoon of ground or grated nutmeg, and a generous pinch of salt and freshly ground black pepper. Continue to cook on medium-low heat for another 3 to 4 minutes to allow the flavors to meld.
  7. Adjust Seasoning: Taste the soup and adjust the seasoning if needed, adding more acidity (lemon juice), salt, or pepper to your preference.
  8. Serve: Serve the soup hot, garnished with the reserved fresh dill and optional grated hard cheese flakes such as Polish Bursztyn or Italian Parmesan for added richness and texture.

Notes

  • Using homemade stock greatly enhances the soup’s depth of flavor but store-bought stock can be used as a convenient substitute.
  • You can use regular potatoes if young potatoes are unavailable; just adjust cooking time if needed.
  • To keep some texture, partially blend only a portion of the soup with cream instead of fully pureeing.
  • Fresh dill is essential for the authentic flavor; dried dill will not provide the same bright herbal notes.
  • Grated hard cheese is optional but highly recommended for a lovely finishing touch.
  • This soup can be reheated but may thicken; add a splash of stock or water to adjust consistency when reheating.

Find it online: https://bitezly.com/creamy-potato-and-dill-soup-recipe/