Description
A velvety, Polish-inspired potato soup infused with the aromatic brightness of fresh dill and a touch of lemon.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 1 cup heavy cream
- 1/2 cup fresh dill, finely chopped
- 4 cups vegetable broth
- 3 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add diced onions and sauté until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cubed potatoes and vegetable broth. Bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Use an immersion blender to partially blend the soup to your desired consistency.
- Reduce heat to low and stir in the heavy cream until well combined.
- Remove from heat and stir in fresh dill and lemon juice. Season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish