Ingredients for Dilled Potato Soup
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium chopped onion
- 2 minced cloves of garlic
- 2 pounds peeled and diced Yukon Gold potatoes
- 4 cups chicken broth
- 2 tablespoons dried dill
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 cup milk
- slices of rustic rye bread
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How to Make Dilled Potato Soup
- Melt 2 tablespoons butter and 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add 1 medium chopped onion and sauté for 2-3 minutes, until softened.
- Add 2 minced cloves of garlic and sauté for another minute until fragrant.
- Add 2 pounds of peeled and diced Yukon Gold potatoes and 4 cups of vegetable or chicken broth.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Stir in 1/2 cup chopped fresh dill (or 2 tablespoons dried dill), 1 teaspoon dried thyme, salt, and pepper to taste.
- Add 1 cup of milk (or cream) and stir gently to combine.
- Bring the soup back to a gentle simmer for 5 minutes. Do not boil. Adjust seasonings as needed.
- Serve hot, garnished with extra fresh dill, if desired, and accompanied by slices of rustic rye bread.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
9g
Fat
19g
Carbs
8g
