Description
A warm and hearty Polish potato soup infused with fresh dill, perfect for a comforting meal.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 carrots, sliced
- 2 tablespoons butter
- 4 cups vegetable broth
- 1 cup milk
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the diced potatoes and sliced carrots, cooking for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the vegetables are tender, about 20 minutes.
- Add the milk and fresh dill, stirring to combine.
- Season with salt and pepper to taste.
- Serve hot, garnished with additional dill if desired.
Notes
- For a creamier texture, blend a portion of the soup before adding the milk.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like celery or leeks for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg