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Cheesy Potato Dill Soup Recipe
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5 from 2 votes

Cheesy Potato Dill Soup

This Cheesy Potato Dill Soup features spoonfuls of velvety potatoes and comforting Cheddar cheese intermingled with bright punches of dill.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 425kcal


  • 2 tbsp canola oil
  • 1 large onion, (should yield 2 cups of chopped onion)
  • 3 cloves garlic, minced
  • 3 pounds peeled russet or baking potatoes, cut into 1-inch chunks
  • 6 cups chicken broth
  • ½ cup creme fraiche (or substitute sour cream)
  • 3 tbsp fresh dill, stems removed (1 herb package)
  • 3 tbsp lemon juice about 1 lemon
  • 2 cups shredded Cheddar cheese (8 oz)
  • Kosher salt to taste


  • Heat oil in a pot. Add onion and increase heat to medium. Cook until golden, 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 25 minutes.
  • With an immersion blender, puree soup until smooth (or puree in batches in a blender). Add cheese, tempered creme fraiche, lemon and dill and season to taste with salt.
  • Serve hot, in bowls, topped with extra dill.


IF YOU LIKED THIS RECIPE check out my Easy Crock Pot Chicken and Dumplings recipe!


Calories: 425kcal