Description
Creamy Potato Dill Soup (Zupa Koperkowa) is a comforting dish that captures the essence of spring with its vibrant flavors. This delightful vegetarian soup blends the creaminess of potatoes with the aromatic freshness of dill, making it perfect for a light lunch or dinner.
Ingredients
Scale
- 40 g unsalted butter
- 6 spring onions (chopped)
- 2 medium carrots (sliced)
- 450 g potatoes (cubed)
- 1.25 liters vegetable stock
- 125 ml double cream
- 1/2 teaspoon nutmeg
- 1 bunch dill (chopped)
- Salt and pepper to taste
Instructions
- Melt the butter in a Dutch oven over low-medium heat.
- Sauté spring onions and carrots for about 5–6 minutes until softened.
- Add cubed potatoes and vegetable stock; bring to boil then simmer for 15 minutes until potatoes are fork-tender.
- Temper the cream by mixing in a ladle of hot soup, then stir back into the pot.
- Season with nutmeg, salt, pepper, and fresh dill; cook for another 2–3 minutes.
- Serve hot, garnished with additional dill if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: For a thicker soup, blend part of it using an immersion blender before adding cream. Substitute double cream with coconut or cashew cream for a vegan version.