Go Back
A spoonful of creamy Potato Dill Soup lifted from a rustic wooden bowl, showcasing cooked potato cubes and orange carrot slices.

Authentic Creamy Potato Dill Soup

This incredibly cozy, chunk-filled Potato Dill Soup features perfectly cooked, soft-edged potato cubes and bright carrot slices in a rich, yellow-tinted creamy broth, all generously garnished with fresh chopped dill and black pepper.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: American, Eastern European
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Yukon Gold potatoes (600g), peeled and diced into 1/2-inch cubes
  • 1.5 cups carrots (180g), peeled and sliced into coins
  • 1 medium yellow onion (150g), finely diced
  • 2 cloves garlic (6g), minced
  • 3 tbsp unsalted butter (45g)
  • 3 tbsp all-purpose flour (24g)
  • 4 cups chicken or vegetable broth (960ml)
  • 0.5 cup heavy cream (120ml), at room temperature
  • 0.5 cup fresh dill (20g), finely chopped, divided
  • 1 tsp black pepper (2g), freshly cracked
  • 1.5 tsp sea salt (9g)

Equipment

  • 1 Heavy-bottomed Dutch oven Essential for even heat distribution while simmering.
  • 1 Chef's Knife For perfectly uniform potato and carrot cubes.

Method
 

Making the Soup
  1. Place your Dutch oven over medium heat and melt the 3 tbsp (45g) of unsalted butter. Add the finely diced yellow onion and sliced carrots, sautéing slowly for 6-8 minutes until the carrots begin to tint the butter.
  2. Sprinkle 3 tbsp (24g) of all-purpose flour over the vegetables. Stir continuously for 2 minutes to cook off the raw flour taste, creating a thick, slightly clumpy mixture.
  3. Slowly whisk in the 4 cups (960ml) of broth to avoid lumps. Add the cubed potatoes, minced garlic, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until potatoes have soft edges.
  4. Remove the pot entirely from the heat. Slowly stir in the 1/2 cup (120ml) of heavy cream. Fold in half of the chopped fresh dill and let it steep for 3 minutes before serving.
  5. Ladle the chunky, yellow-tinted soup into rustic bowls. Generously garnish with the remaining fresh chopped dill and a sprinkle of freshly cracked black pepper.

Notes

Tip 1: Always remove the pot from the heat before adding heavy cream to prevent curdling.
Tip 2: Ensure your potato cubes are precisely 1/2-inch thick so they cook uniformly.