Dill and Potato Soup
Calling all you potato soup fans…I’ve got a delicious potato soup that you’re going to love. This is a healthier version that is made with no cream and has a great dill flavor. It’s so comforting and delicious!
I’m a huge fan of making soup. Once every couple of weeks I love to pull out all the remaining veggies in the fridge and create a soup. It’s a great way to use up all the forgotten ingredients and turn them into something delicious.
Most of the time, soup is a very healthy way to incorporate more veggies into your diet. Plus the majority of the time I find my kids will eat the soups I make. Also as a bonus, when you make soup you always have leftovers…Can you tell I love making homemade soup?
That’s exactly why I made this dill and potato soup in the first place. Around the holidays I ended up stocking up on potatoes for mashed potatoes and I happen to have fresh dill left over from another dish. How could I let this super fresh dill go to waste. So potato soup it was…
Many years ago I remember making a dill pickle soup from a recipe I found on Pinterest. It was good but If I remember correctly it had way more ingredients than this soup; like pickle juice and cream cheese, and lots of cream.
With this soup, I wanted to make it super easy to throw together. When I made it for my family they LOVED it!! So from now on whenever I have extra dill laying around I will gladly be making this soup!
Dill is one of my favorite herbs to grow.
It’s so versatile. We use dill when we are canning pickles or dilly beans, and we even love using dill our salads. My favorite combination in salads is actually Dill and Tarragon. We discovered that combo from a salad we got from the Bungalow club. It was beyond good, eye-opening actually!! Dill and tarragon are a true match made in heaven. If you’ve never tried dill in salads it truly is delicious!!
There is also something magical about the flavors of Potatoes and dill. I remember discovering this when we made a dish with roasted potatoes tossed in a mustard dill vinaigrette a couple of years ago. Oh my, that was so good. Dill has truly become a favorite in our family!
Did you know Dill is very nutritious?
It’s packed with lots of vitamins and flavonoids. If you read more about it you’ll see it even reduces the risk of heart disease and stroke. If you want to learn more about the benefits of dill I’ve added some of my favorite resources below…
https://www.healthline.com/nutrition/dill
https://www.webmd.com/diet/health-benefits-dill
https://www.verywellfit.com/dill-benefits-side-effects-and-preparations-4243918
https://www.nutrition-and-you.com/dill-weed.html
Let’s get back to making this delicious Dill and Potato Soup…
Here are the ingredients you’ll need for this recipe:
Potatoes– I used about 2-2.5 pounds of Yukon gold potatoes. I washed and peeled the potatoes and cut them into larger chunks
Onions, Carrots, Celery, and Garlic-These ingredients make a great soup! This is exactly how I start my homemade chicken noodle soup. You will need roughly 1 onion, 3 carrots, 3 celery stalks, and 3 large cloves of garlic. Dice the ingredients and add them to a plate.
Dill– Of course, you’ll need dill! It’s the star of the show. I bought 1 bunch of dill at whole foods and I was able to eat it in a couple of dishes, salad was one of them. For this Dill and Potato soup, you’ll need roughly 3 tablespoons. More or less to your liking.
Better Than Bouillon-This stuff makes the soup a breeze. It’s so convenient to have this stuff in your fridge because you can use it anytime you want. I love it! In this soup, I used 6 cups of better-than-bouillon(Roasted Chicken Base). Measure 1 teaspoon and dissolve it in 8 oz of hot water. Easy peasy lemon squeezy. 😁
Olive Oil-You will need oil to saute your veggies. You can use olive oil or avocado oil. Your choice. Start with 2 tablespoons. Note: I never measure I just drizzle it in.
Salt & Pepper– You will need to season your veggies with salt and pepper. Season your soup as needed. You’ll find by using the Better Than Boullion you won’t have to add as much salt.
Making the Dill and Potato Soup:
Grab a pot, and drizzle in some olive oil. You will be sauteing your diced onions, celery, carrots, and garlic on medium to high heat. Continue to cook until soft. Then add in your diced potatoes. You’ll want to let them cook for a couple of mins to soften them before adding any liquid. You can put a lid on while you get your liquid ready.
Measure out the Better Than Boullion. You’ll be dissolving 1 teaspoon into 8 oz of water. Adding a total of 6 cups. Stir and continue to cook on medium heat until the potatoes are fork-tender. Once they are soft they are blendable. You can start adding the fresh dill at this point or wait. Start by adding 1 tablespoon at a time. I added a total of 3 tablespoons.
Grab your stick blender and slowly blend the liquid being careful not to blend all the potatoes completely. You do want some chunks in your soup. You’ll notice your soup has thickened but not enough. Let it cook for an additional 30 mins or so. Your soup will continue to thicken. It will take about an hour and a half to cook in total.
Taste your soup. If it needs more salt, add it. Or more dill, add it. It’s your creation. And that’s it! You’ve just made a delicious homemade dill and potato soup!
These Breadsticks go perfectly with soup 👇🏻
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I hope you guys enjoy this Dill and Potato Soup Recipe. If you’re looking for more potato soup recipes you can find more recipes below…P. S. Please share this recipe with a friend.
❤️April
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