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!
Print
Pin
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
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!