Potato Dill Soup ~
Chunky potato soup infused with the bright and herbaceous flavor of fresh dill.
Serve with crusty bread rolls or a simple green salad and dinner is done!
Ingredients for Potato Dill Soup
You will need:
- 1 tablespoon vegan butter
- 1/4 cup yellow onion chopped
- 1 teaspoon garlic, minced
- 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 4 cups vegetable broth
- 1/4 cup fresh dill, finely chopped
- 1/4 cup vegan sour cream
- salt, to taste
- ground black pepper, to taste
Ingredient Notes
- Vegan Butter – Olive oil also works just fine.
- Yellow Onion – This onion variety adds mild flavor without overpowering the soup.
- Garlic –
- Yukon Gold Potatoes – This low to medium-starch potato holds its shape well in hot soups.
- Vegetable Broth – Vegan chicken-style broth can also be used for this recipe.
- Fresh Dill – Sometimes you can get away with swapping dried herbs for fresh ones. This is not one of those times.
- Vegan Sour Cream – I used Tofutti brand.
- Salt and Pepper – Whether your soup needs additional seasoning will largely depend on the broth you use. I use the Better Than Bouillon brand, which is a concentrated product that gets mixed with water to create a broth. Their Vegetable and No-Chicken varieties are already highly seasoned so I don’t need to add any additional salt or pepper. Boxed broth, on the other hand, generally tends to be on the less flavorful side and therefore might need an extra boost before serving.
How to Make Potato Dill Soup
STEP ONE: Into a medium-sized soup pot over medium-high heat, add the butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
STEP TWO: Add the potatoes and broth. Bring just to a boil then reduce the heat to low. Simmer until the potatoes are fork-tender. Remove from heat.
STEP THREE: Stir in the dill and sour cream. Adjust seasoning to taste with salt and ground black pepper then serve hot.
More Soup Recipes You’ll Love!
- Broccoli Cheese Hash Brown Soup
- Sweet Potato, Kale, and White Bean Soup
- Vegan Broccoli and Parmesan Soup
- Cheesy Cauliflower Soup
- Chilled Asparagus Soup
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Potato Dill Soup
Chunky potato soup infused with the bright and herbaceous flavor of fresh dill. Serve with crusty bread rolls or a simple green salad and dinner is done!
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Servings: 4
Calories: 253kcal
Ingredients
- 1 tablespoon vegan butter
- 1/4 cup yellow onion chopped
- 1 teaspoon garlic minced
- 2 pounds Yukon Gold potatoes peeled and cut into 1/2-inch pieces
- 4 cups vegetable broth
- 1/4 cup fresh dill finely chopped
- 1/4 cup vegan sour cream
- salt to taste
- ground black pepper to taste
Instructions
- Into a medium-sized soup pot over medium-high heat, add the butter. When the butter is melted, add the onion. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for an additional 30 seconds.
- Add the potatoes and broth. Bring just to a boil then reduce the heat to low. Simmer until the potatoes are fork-tender. Remove from heat.
- Stir in the dill and sour cream. Adjust seasoning to taste with salt and ground black pepper then serve hot.
Nutrition
Calories: 253kcal | Carbohydrates: 48g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 1049mg | Potassium: 995mg | Fiber: 5g | Sugar: 5g | Vitamin A: 866IU | Vitamin C: 48mg | Calcium: 37mg | Iron: 2mg
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tls
this looks like it would work well as a non vegan soup. yum yum….
thiswifecooks
Definitely! I’ve also made it with chicken-style broth and regular sour cream. Both versions are delicious. 🙂