Ingredients
Method
Preparation
- Begin by peeling and dicing the potatoes and chopping the onion.
Cooking
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Add the diced potatoes to the pot, followed by the broth. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- You can either use an immersion blender to puree the soup until smooth or transfer it in batches to a standard blender for a creamier texture.
- Return the blended soup to the pot, and stir in the heavy cream and chopped dill. Season with salt and pepper to taste, and allow it to warm through for an additional 5 minutes.
- Ladle the soup into bowls and garnish with extra dill.
Notes
This soup pairs beautifully with a light salad or crusty bread. Fresh dill is recommended, but dried dill works fine in smaller quantities. For an even creamier texture, consider adding more heavy cream or a dollop of sour cream before serving. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.