Description
A comforting and creamy Polish dill soup that is perfect for weeknight dinners.
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup diced potatoes
- 1 cup chopped fresh dill
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the diced potatoes and vegetable broth, and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in the heavy cream and chopped dill.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a lighter version, substitute heavy cream with coconut milk.
- Can be garnished with additional dill or croutons.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg