Creamy Potato Dill Soup (Zupa Koperkowa)

Creamy potato dill soup (zupa koperkowa) is a traditional Polish soup made that’s just perfect for spring. Made with loads of fresh dill, this vegetarian potato soup is a must-try for anyone who loves this underrated herb.

I’m a massive fan of fresh dill — the grassy smell is something that reminds me of spring and Greece at the same time. After all, it’s an essential ingredient in tzatziki.

I like to add fresh dill to various recipes, like this Creamy Lemon Salmon and Dill Pasta or this Greek Peas Stew but I still feel this is a very underrated herb in Britain and America.

Fortunately, there are so many creative ways to incorporate dill in Eastern European cuisine that I can easily pick new recipes to try with my favourite herb.

This creamy potato dill soup, called zupa koperkowa in Polish, is easy to make, creamy and most importantly, super flavourful thanks to the addition of copious amounts of fresh dill.

There are numerous versions of zupa koperkowa out there, some made with potatoes and others with rice (or even pasta). I personally prefer it with potatoes, which make the soup extra filling.

Why you’ll love this potato dill soup

• It’s creamy and bright, just perfect for a spring day.
• It’s hearty and filling on its own, even though it’s also smashing with crusty bread.
• You only need a handful of ingredients to make it.

Zupa koperkowa ingredients

Butter — Sauteeing the onions and carrots in butter instead of oil sets up the perfect creamy base for this dill soup. Unsalted butter is best here.

Spring onions — A bunch of spring onions with large bulbs is perfect in this soup. Dill and spring onion pair great, making this a great soup for spring you can substitute the spring onions with leek.

Carrots — I like to use thin carrots that I cut in rounds for this potato and carrot dill soup. Cut your carrots as large or small as you want. You can also dice a couple of celery ribs and add them to the soup.

Potatoes — Use any potatoes that soften quickly, such as Maris Piper or Russet potatoes. Don’t worry if the potatoes break down a bit much — the starch will enhance the creaminess of the soup.

Double cream — Don’t forget to temper the cream by stirring a ladle of hot soup in it before adding it to the pot. This will bring it to a higher temperature so it won’t split in the soup. Soured cream is another good option for this soup.

Nutmeg — A pinch of freshly grated or ground nutmeg will give this Polish dill soup a mild spicy warmth.

Fresh dill — I recommend adding at least 30 grams of fresh dill to this soup. That’s the equivalent of a small bunch you can find in most supermarkets or a packed cup.

It may sound like a lot, but this is a dill soup, after all. If you really like dill, you’re safe to double that amount.

How to make creamy potato dill soup

Place a thick-bottomed pot (Dutch oven) on the stove and melt the butter over low-medium heat.

Add the spring onions and carrots and cook for 5-6 minutes, stirring occasionally, until softened.

Add the potatoes and vegetable stock, stir to combine, then bring to a boil, then lower the heat and simmer for 15 minutes, partially covered with a lid, until the potatoes are fork-tender.

Place the cream into a bowl and temper it by stirring in a ladle of soup. Add the mixture to the soup pot and stir to combine.

Stir in the nutmeg, seasoning and fresh dill and continue to cook for 2-3 minutes.

Adjust the seasoning and serve immediately, sprinkled with some extra fresh dill if you like.

Leftovers and storage

• Leftovers taste great and will keep well in the fridge for up to 3 days in an airtight container.
• Reheat the soup on the stovetop or in the microwave.
• Dill soup freezes well. Allow it to cook completely, then transfer to a freezer-safe container and freeze for up to 3 months.

Recipe notes and tips

• Don’t substitute fresh dill with dried dill — the flavour is really not the same.
• You can puree some of the soup if you want it to be super creamy.
• If you’re not vegetarian, you can fry some kielbasa with the onion and carrot.

If you liked this creamy potato dill soup, you might also like some of my other easy vegetarian soups:

• Vegetarian Dumpling Soup
• Creamy Vegetarian Tortellini Soup
• Summer Minestrone with Pesto (Minestrone di Verdure)
• Tuscan White Bean and Kale Soup (Ribollita)
• Spring Minestrone Soup

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