Best Potato Dill Soup Recipes

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CHUNKY POTATO SOUP WITH DILL



Chunky Potato Soup with Dill image

Provided by Ruth Cousineau

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Vegetable     Quick & Easy     Low Cal     High Fiber     Lunch     Winter     Healthy     Dill     Simmer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large onion, coarsely chopped
1 1/2 pound russet (baking) potatoes, peeled and cut into 1/2-inch pieces
1/2 stick unsalted butter
4 cups water
1 cup whole milk
2 tablespoons chopped dill

Steps:

  • Cook vegetables in butter in a 5- to 6-quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes. Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes. Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids). Return to pot, then stir in dill and salt and pepper to taste.

CREAMY DILL POTATO SOUP



Creamy Dill Potato Soup image

Make and share this Creamy Dill Potato Soup recipe from Food.com.

Provided by Bill Delday

Categories     Potato

Time 40m

Yield 1 serving(s)

Number Of Ingredients 10

4 large potatoes, peeled and cubed
1/2 medium white onion, finely chopped
3 cups water
1 teaspoon chervil
1 1/2 teaspoons dill weed
1 pinch nutmeg
1 pinch sea salt
1 pinch black pepper
4 cups heated milk
1/3 stalk celery, diced

Steps:

  • Place potatoes, onion and celery in saucepan.
  • Add water and season with salt and pepper.
  • Partly cover and bring to boil.
  • Cook 18 minutes over medium heat or according to size of potatoes.
  • Potatoes should be fully cooked.
  • Drain vegetables, but keep the liquid!
  • You`ll need it
  • Return the liquid to the saucepan.
  • Cook over high heat reduce the liquid by 1/4 of original amount.
  • While waiting for liquid to reduce preheat the milk.
  • I recommend 55 to 130 seconds depending on microwave oven.
  • Milk should be warm if dropped on the wrist.
  • Remove saucepan from heat.
  • Pour milk into saucepan, stirring constantly.
  • Add cooked vegetables, nutmeg and dill.
  • Pepper to taste.
  • Cook 4 minutes over very low heat.
  • Do not allow milk to boil at any time during aforementioned step.
  • Sprinkle with chervil and Voila!

CHILLED CUCUMBER AND POTATO SOUP WITH DILL



Chilled Cucumber and Potato Soup With Dill image

This healthful take on vichyssoise swaps in cucumbers for leeks and gets its creaminess from low-fat buttermilk. Cucumber spears are a crisp foil to the velvety soup.

Provided by Martha Stewart

Time 2h40m

Yield Makes 5 1/2 cups

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1 russet potato (9 ounces), peeled and chopped into 1/2-inch pieces
2 medium cucumbers, peeled and coarsely chopped
Coarse salt and freshly ground pepper
1 1/4 cups homemade or store-bought low-sodium chicken stock
3/4 cup low-fat buttermilk
3 tablespoons chopped fresh dill
4 cucumber spears, for garnish

Steps:

  • Heat oil in a medium saucepan over medium heat. Cook onion until soft, about 3 minutes. Add potato; cook, stirring occasionally, until almost tender, about 3 minutes. Add cucumbers, and season with pepper; cook until almost tender, about 5 minutes.
  • Add stock, cover, and bring to a boil. Reduce heat; simmer until ingredients are tender, about 12 minutes. Let cool slightly.
  • Working in batches, puree mixture in a blender until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Transfer mixture to a large bowl; stir in buttermilk, dill, and 3/4 teaspoon salt. Refrigerate until chilled, about 2 hours. Divide soup among 4 glasses, and garnish each with a cucumber spear.

Nutrition Facts : Calories 122 g, Cholesterol 3 g, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 113 g

POTATO BROCCOLI & DILL SOUP WITH SOUR CREAM



Potato Broccoli & Dill Soup With Sour Cream image

This is one of our favorite comfort foods around here. It's perfect for those who want a rich creamy soup without cheese. The sour cream adds an amazing richness. Look for long leggy broccoli since you use more stem than top in this recipe. I often find I don't have a full pound of stems, but it seems to work out fine anyway.

Provided by Cyndi Kate

Categories     One Dish Meal

Time 1h

Yield 1 1/2 quarts, 6 serving(s)

Number Of Ingredients 11

4 cups water
1 lb broccoli stem
4 lbs potatoes, peeled and diced into 1 inch cubes
1 large onion
1 large garlic clove
2 teaspoons dill
4 tablespoons butter
1 1/3 cups sour cream
2 tablespoons fresh parsley
1 cup broccoli floret
salt

Steps:

  • Combine all ingredients except sour cream, parsley and broccoli florets in a large stock pot. Resist the urge to add more water -- it doesn't seem like enough, but it is, and if you add more, the consistency of the soup will be thin and watery.
  • Bring to a boil and simmer until potatoes and broccoli are tender.
  • Meanwhile, steam the broccoli florets and mash them with a potato masher or fork.
  • Remove about three or four cups of the soup mixture and mash that as well.
  • Add the mashed mixture and mashed florets to the pot and stir. The mixture should be thick like stew. If it's still runny, mash some more.
  • Remove from heat, stir in sour cream, salt to taste and serve.

Nutrition Facts : Calories 440, Fat 18.4, SaturatedFat 10.9, Cholesterol 46.9, Sodium 157.2, Carbohydrate 62.6, Fiber 9.1, Sugar 6.5, Protein 10.1

CROCK POT POTATO DILL SOUP



Crock Pot Potato Dill Soup image

I got this recipe from a newsletter (via email). This recipe is courtesy of Linda Dixon. I made it and I loved it. If you like a cream-type of potato soup and dill, this is the one for you. Please feel free to tweak to your personal preferences, I did. I will post the recipe how I got it. The substitutions I made was instead of evaporated milk, I used about 5 oz. (1/3 of a 16 oz tub) of sour cream, and I used shredded carrots instead of sliced. Enjoy.

Provided by 1hotpotato

Categories     Potato

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

7 cups cubed peeled potatoes
4 cups chicken broth
1 cup water
2 cups chopped onions
1/2 cup chopped celery
1/2 cup thinly sliced carrot
1/4 cup butter or 1/4 cup margarine
2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons dried dill weed
12 ounces evaporated milk

Steps:

  • In a large crockpot, combine first ten ingredients.
  • Cover and cook on high until the vegetables are tender (Depending on your crockpot this time can vary from 3 to 7 hours.).
  • Add milk. Stir to blend and heat.
  • Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes & to thin soup, add regular milk.

Nutrition Facts : Calories 334.5, Fat 13.2, SaturatedFat 7.8, Cholesterol 36.8, Sodium 1430.6, Carbohydrate 43.8, Fiber 5.3, Sugar 4.8, Protein 11.7

ROASTED BEET SOUP WITH POTATO AND DILL SALAD



Roasted Beet Soup with Potato and Dill Salad image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Herb     Potato     Vegetable     Appetizer     Roast     Vegetarian     Yogurt     Lunch     Root Vegetable     Beet     Fall     Spring     Healthy     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 pounds beets (about 5 medium), tops trimmed
12 ounces Yukon Gold potatoes
2 1/2 cups low-fat (1%) milk
4 tablespoons chopped red onion
4 tablespoons chopped fresh dill
3 tablespoons red wine vinegar
1/2 cup plain nonfat yogurt
Fresh dill sprigs

Steps:

  • Preheat oven to 400°F. Wrap beets and potatoes separately in foil; seal tightly. Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets. Unwrap and cool completely.
  • Peel beets; cut into 1-inch pieces and place in blender. Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth. Season to taste with salt and pepper. Refrigerate soup until cold, about 1 hour.
  • Peel potatoes and cut into 1/4-inch dice. Place in medium bowl. Add remaining 2 tablespoons each of onion and chopped dill. Fold in yogurt. (Can be prepared 1 day ahead. Cover beet soup and potato salad separately and refrigerate.) Ladle beet soup into 4 bowls. Top with potato salad; garnish with dill sprigs.

CHEESY DILL POTATO SOUP



Cheesy Dill Potato Soup image

Make and share this Cheesy Dill Potato Soup recipe from Food.com.

Provided by looneytunesfan

Categories     Potato

Time 40m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 12

3 -4 medium potatoes, finely diced (I prefer 5-6)
1 small onion, finely chopped
1/4 teaspoon garlic powder or 1 teaspoon minced garlic
2 tablespoons dill weed
2 tablespoons parsley, dried
4 cups water
salt & pepper
4 chicken bouillon cubes or 2 tablespoons chicken bouillon powder
8 ounces Velveeta reduced fat cheese product
1/2 cup light butter (I use Land-O-Lakes)
1 -2 cup instant potato flakes
2 -4 cups milk, warm

Steps:

  • Bring the first 8 ingredients to boil, reduce to simmer.
  • Cook until mushy, about 15 minutes.
  • Add the Velveeta and butter.
  • Heat should be low, stir until both cheese and butter are melted.
  • Thicken with instant potato flakes.
  • Thin to desired consistency with warm milk.
  • To make Broccoli Cheese Soup: Substitute 2 small packages chopped broccoli for potatoes.
  • Replace sweet basil for dill weed.

Nutrition Facts : Calories 212.8, Fat 10.9, SaturatedFat 6.8, Cholesterol 28.7, Sodium 740.3, Carbohydrate 21.1, Fiber 1.9, Sugar 3.2, Protein 8.4

CHUNKY POTATO SOUP WITH DILL



Chunky Potato Soup With Dill image

Make and share this Chunky Potato Soup With Dill recipe from Food.com.

Provided by Mom2Rose

Categories     Chowders

Time 55m

Yield 6 , 6 serving(s)

Number Of Ingredients 8

2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large onion, coarsely chopped
1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch pieces
4 tablespoons unsalted butter
4 cups water
1 cup whole milk
2 tablespoons chopped dill

Steps:

  • Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
  • Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
  • Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids).
  • Return to pot, then stir in dill and salt and pepper to taste.

Nutrition Facts : Calories 200.4, Fat 9.2, SaturatedFat 5.7, Cholesterol 24.4, Sodium 52.8, Carbohydrate 26.6, Fiber 3.6, Sugar 5.3, Protein 4.2

LEMON SCENTED POTATO, DILL & BACON SOUP RECIPE



Lemon Scented Potato, Dill & Bacon Soup Recipe image

Provided by bowerk

Number Of Ingredients 10

5 slices bacon, crumbled
4 cups chicken stock
2 cloves garlic, minced
3 large Yukon potatoes, chopped
2 stalks celery, chopped
1 1/2 tsp kosher salt
1/4 tsp ground black pepper
1 tbsp lemon zest
1/2 cup 35% cream
2 tsp chopped dill

Steps:

  • 1. Cook bacon and crumble. Set aside. 2. Combine stock, garlic, potatoes, celery, salt and pepper in a large pot and bring to low boil. Simmer for 15 - 20 minutes or until potatoes are tender. Remove from heat and puree until smooth. 3. Return pot to stove over medium heat and stir in lemon zest and cream. Simmer for 5 minutes to incorporate flavours. 4. Just before serving, stir in dill. Garnish each bowl with bacon.

POTATO DILL SOUP



Potato Dill Soup image

I tasted this soup for the first time at St. Louis Bread Company...and then made this recipe which is pretty close, if not better. It's one of our families favorites.

Provided by Nancy Snyder

Categories     Other Soups

Time 2h10m

Number Of Ingredients 10

32 oz chicken stock
4 c frozen shredded hash brown potato, divided
1 c celery, diced
1 c carrot, shredded, chopped
1/2 c sweet onion, diced
8 oz cream cheese
1 1/2 tsp salt
1 tsp white pepper
2 Tbsp fresh dill
3 Tbsp butter or olive oil

Steps:

  • 1. melt butter in the bottom of a large heavy kettle.
  • 2. add celery, carrot and onion. cook over medium heat until onion and celery are clear.
  • 3. add chicken stock, 3/4 of the frozen potatoes, salt, pepper and dill. Cook over low heat for an hour or more (may be put in the crock pot all day on low)the potatoes will break up and thicken the stock...this is what you want.
  • 4. add the block of cream cheese (I usually just lay it on top and come back when it is heated through) whisk it in. You can bring the cream cheese to room temperature or warm it in the micro wave, cut it into cubes...what ever floats your boat. but it has to be very warm before it will mix in so there are no lumps.
  • 5. after the cream cheese is incorported, add the remaing potato shreds. Cook for 10-15 minutes just to cook through. Stir frequently. Taste and adjust the seasoning, if needed (add a little milk or more stock if you want a thinner soup)then serve it forth.

DILL-ICIOUS ZUCCHINI POTATO SOUP



Dill-icious Zucchini Potato Soup image

This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers.

Provided by Jennifer Jameson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 8

5 cups chicken broth
4 small zucchini, diced
1 large potato, diced
1 large onion, chopped
3 eggs
2 tablespoons lemon juice
1 ½ teaspoons dried dill weed
salt and ground black pepper to taste

Steps:

  • Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
  • Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.

Nutrition Facts : Calories 180.1 calories, Carbohydrate 26 g, Cholesterol 145.8 mg, Fat 4.7 g, Fiber 4 g, Protein 9.8 g, SaturatedFat 1.2 g, Sodium 1272.2 mg, Sugar 6.1 g

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