Description
This Creamy Potato Dill Soup (Zupa Koperkowa) is a comforting Polish-inspired dish featuring tender potatoes and fresh dill in a rich, creamy vegetable stock base. It’s a perfect warm-up meal that combines mild sweetness from carrots and spring onions with aromatic dill and a hint of nutmeg, creating a smooth, velvety soup that’s easy to prepare on the stovetop.
Ingredients
Scale
Vegetables
- 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)
Liquids & Dairy
- 1.25 litres (5 cups) vegetable stock
- 125 ml (1/2 cup) double cream
Other
- 40 g (2 tablespoons) unsalted butter
- 1/2 teaspoon nutmeg
- Salt and freshly ground pepper to taste
Instructions
- Melt Butter and Sauté Vegetables: Place a thick-bottomed pot (such as a Dutch oven) on the stove and melt the butter over low-medium heat. Add the chopped spring onions and carrot rounds, cooking for 5-6 minutes while stirring occasionally until they soften and become fragrant.
- Add Potatoes and Stock: Add the peeled, cubed potatoes into the pot. Pour in the vegetable stock and stir well to combine all ingredients. Increase heat to bring the soup to a boil.
- Simmer the Soup: Once boiling, reduce the heat to low and partially cover the pot with a lid. Allow the soup to simmer gently for about 15 minutes, or until the potatoes are fork-tender, ensuring they soften without breaking apart.
- Temper and Add Cream: Pour the double cream into a separate bowl. Slowly ladle a small amount of the hot soup into the cream while stirring to temper it, preventing curdling. Then, add this cream mixture back into the soup pot and stir thoroughly.
- Season and Finish Cooking: Stir in the nutmeg, salt, freshly ground pepper, and chopped fresh dill. Continue cooking the soup gently for another 2-3 minutes to meld the flavors and allow the dill to infuse.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning if needed. Serve the creamy potato dill soup immediately, garnished with extra fresh dill for added aroma and color.
Notes
- Tempering the cream is important to avoid curdling when adding it to the hot soup.
- Use fresh dill for the best flavor; dried dill won’t provide the same bright aroma.
- For a vegan or dairy-free option, substitute butter with olive oil and use coconut cream or a plant-based cream alternative.
- This soup can be blended for a smoother texture if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Keywords: Creamy Potato Dill Soup, Zupa Koperkowa, Polish soup, dill soup, vegetable soup, comfort food, creamy potato soup
