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 minutes mins
Cook Time35 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 440kcal
- 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.
Tempering sour cream prior to adding it to the soup will prevent curdling. Do this by stirring hot liquid from the soup into the sour cream to warm it, then add the mixture back into the soup up.
Calories: 440kcal | Carbohydrates: 47g | Protein: 16g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1137mg | Potassium: 1093mg | Fiber: 3g | Sugar: 4g | Vitamin A: 520IU | Vitamin C: 18mg | Calcium: 334mg | Iron: 2mg