This cheesy potato dill soup will warm the soul and brightens your spirit on cold winter days. Velvety potatoes make the perfect canvass for the comforting flavor of Cheddar cheese and bright punches of dill to delight your taste buds!
What is it?
Potato dill soup is one of my favorite soup recipes, and certainly my favorite way to make a creamy potato soup. I have been making (and refining) it for years. A splash of lemon juice really helps the dill flavor pop, and I find it doesn't need much salt when seasoned chicken broth is used. Cheddar cheese provides classic comfort food satisfaction, while the fresh taste of dill revives memories of warm summer days.
Ingredients and Substitutions
- Cooking oil - I use canola oil, but any vegetable oil, such as olive oil, will work well.
- Onion - A yellow onion or sweet onion would be my top recommendation.
- Fresh garlic cloves - You can substitute garlic powder, but fresh cloves is best.
- Russet potatoes - You want starchy Russet potatoes, also known as baking potatoes.
- Chicken broth - Chicken stock works well too. Alternatively, substitute vegetable broth instead.
- Sour cream - Crème fraîche would be an equally great substitution.
- Fresh dill - Don't be shy to use loads of fresh dill! For a more briny flavor you can even add some chopped dill pickles!
- Lemon juice - Use one lemon, or bottled lemon juice.
- Shredded Cheddar cheese - Other cheeses, such as Gruyere, or Gouda would also be great. You can deepen the flavor with a smoked cheese if you are feeling daring.
How to make it
Begin making this potato dill soup recipe by sauteing the chopped onion in oil over medium heat using a large soup pot or Dutch oven. You want the onion to turn golden in color to develop more flavor, then add the minced garlic right at the end. Cook the garlic just long enough to become fragrant.
Next, the potatoes can be added along with the chicken broth. Bring the soup to a boil, then reduce to a controlled simmer and cook until the potatoes soften and become fork tender. This will take approximately 20 minutes.
Once the potatoes are tender puree the soup with a blender to craft a creamy soup or use a potato masher for a chunky texture. Using an Immersion Blender is the most hassle-free method of preparing this soup. However, if you do not own one just puree the soup in a blender working in batches. Either way, the soup will turn out great.
Finally, the dill, sour cream, lemon juice, and cheese can be added. I recommend tempering the sour cream before adding it to the soup. This will help it incorporate smoothly into the soup. You can temper it by slowly stirring in spoonfuls of hot liquids from the soup into the cream to warm it up. Then add the warm cream into the soup. This prevents it from breaking apart when the cold cream is shocked by the hot soup.
Taste the soup for salt, adjust accordingly and serve in small bowls topped with additional dill.
Leftover potato soup can be stored in an airtight container in the refrigerator for up to five days.
The easiest way to reheat leftover potato soup is to microwave it in individual servings. Otherwise, you can bring the soup back to temperature by heating it on your stovetop.
Yes, this delicious soup freezes very well and will keep for up to three months in an appropriate freezer container. It is best to thaw the soup overnight prior to reheating.
What to serve with potato soup?
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Potato Dill Soup
- Large pot
- 2 tablespoons canola oil
- 1 large onion (should yield 2 cups of chopped onion)
- 3 cloves garlic minced
- 3 pounds russet potatoes, peeled & cut into 1-inch chunks
- 6 cups chicken broth
- ½ cup sour cream
- 3 tablespoons fresh dill stems removed (1 herb package)
- 3 tablespoons lemon juice about 1 lemon
- 2 cups shredded Cheddar cheese (8 ounces)
- kosher salt to taste
- Heat oil in a pot over medium heat. Add onion and saute until golden and tender, about 12 minutes. Add garlic; cook 1 more minute.
- Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- With an immersion blender, puree soup until smooth (or puree in batches in a blender). Add cheese, tempered sour cream, lemon, and dill. Then season to taste with salt.
- Serve hot, in bowls, topped with extra dill.
This recipe was originally published January 6, 2017 on FoxValleyFoodie.com.