Name: Creamy Potato Dill Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Polish
Ingredients: 6 spring onions with a large bulb, white and light green parts only, chopped; 2 medium carrots, cut into rounds; 450 g (1 lb) potatoes, peeled and cut into bite-sized cubes; 1 bunch dill, chopped (about 30 g or 1 packed cup); 1.25 litres (5 cups) vegetable stock; 125 ml (1/2 cup) double cream; 40 g (2 tablespoons) unsalted butter; 1/2 teaspoon nutmeg; Salt and freshly ground pepper to taste

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Introduction

Creamy Potato Dill Soup, or Zupa Koperkowa, is a comforting and flavorful dish perfect for chilly days. This smooth and velvety Polish soup combines tender potatoes with fresh dill for a bright, fragrant touch. It’s simple to make and wonderfully satisfying.

The image shows a close-up of a creamy soup in a white bowl with a dark rim. The soup has several layers: large chunks of pale yellow potatoes at the bottom, bright orange carrot slices scattered throughout, and small pieces of light green celery. The creamy broth is a soft yellow color with a slightly oily surface. Fresh green dill is sprinkled on top, adding a touch of color and texture. A silver spoon is resting in the bowl on the left side. The bowl is sitting on a white marbled surface with a dark blue cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

40 g (2 tablespoons) unsalted butter
6 spring onions with a large bulb, white and light green parts only, chopped
2 medium carrots, cut into rounds
450 g (1 lb) potatoes, peeled and cut into bite-sized cubes
1.25 litres (5 cups) vegetable stock
125 ml (1/2 cup) double cream
1/2 teaspoon nutmeg
1 bunch dill, chopped (about 30 g or 1 packed cup)
Salt and freshly ground pepper to taste

Instructions

Step 1: Place a thick-bottomed pot (such as a Dutch oven) on the stove and melt the butter over low-medium heat.
Step 2: Add the spring onions and carrots, cooking for 5–6 minutes while stirring occasionally, until softened.
Step 3: Stir in the potatoes and vegetable stock, then bring to a boil. Lower the heat and simmer partially covered for 15 minutes, or until the potatoes are fork-tender.
Step 4: Pour the cream into a bowl and temper it by stirring in a ladle of hot soup. Then add this mixture back into the pot and stir well.
Step 5: Add the nutmeg, salt, pepper, and fresh dill, stirring to combine. Cook for another 2–3 minutes to blend the flavors.
Step 6: Taste and adjust seasoning if needed, then serve immediately, garnished with extra fresh dill if desired.

Tips & Variations

For a richer texture, use heavy cream instead of double cream.
If you prefer a smoother soup, blend part or all of it before adding the cream.
Fresh dill is key for authentic flavor, but dried dill can be used in a pinch—just add less, as it’s more concentrated.
Add a squeeze of lemon juice before serving for a bright, tangy note that enhances the dill.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Avoid boiling after adding cream to prevent curdling.

How to Serve

The image shows a deep blue bowl filled with creamy soup that has a yellowish cream base. The soup contains large chunks of light yellow potatoes, round slices of orange carrots, and small green herb pieces sprinkled on top. The surface of the soup has a smooth texture with some herbs floating, adding a fresh green touch. The bowl sits on a dark surface partially covered by a dark blue cloth with white stripes, and behind the bowl, there are a few pieces of golden brown bread resting on the cloth. A metal spoon is placed inside the bowl, angled outward. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock works well and adds extra depth of flavor, but vegetable stock keeps the soup vegetarian.

Is this soup suitable for freezing?

It can be frozen, but because it contains cream, texture may slightly change after thawing. Stir well when reheating to help the soup recombine.