Yield: 4
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.
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
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
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 302Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 494mgCarbohydrates: 32gFiber: 4gSugar: 6gProtein: 5g
Nutritional information is an estimate provided by an online nutrition calculator.