Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chunky Potato Soup With Dill Recipe
    Lost? Site Map

    Chunky Potato Soup With Dill

    Chunky Potato Soup With Dill. Photo by BarbryT

    1/2 Photos of Chunky Potato Soup With Dill

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Mom2Rose's Note:

    Source: Gourmet Magazine, February 2008 issue

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6


    Units: US | Metric


    1. 1
      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.
    2. 2
      Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
    3. 3
      Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids).
    4. 4
      Return to pot, then stir in dill and salt and pepper to taste.

    Ratings & Reviews:

    • on July 12, 2010


      WOW! So tasty! I had some left over crab from making crab cakes that I wanted to use up, so I added it to the soup. Your recipe is the perfect starting point for seafood chowder! Made for "RECIPE SWAP #42 - July 2010 in Australia / New Zealand forum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2009


      The perfect supper soup for last weekends supper. Not wanting to miss any of the Canadian Ladies Curling play offs needed quick and easy - that it is was really good was a bonus! Other then using a coarse grate for the carrots as I usually do in making potato soup made as posted with excellent results. Happy when I find fresh dill offered in winter but can't wait to make this soup with those lovely sprigs right from the garden. Thank you for sharing - it's been added to my soup collection.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 02, 2008


      It is lovely and I undoubtedly will make it again. I used a heavy hand with the dill, because I love it, and was surprised I did not particularly notice the flavor in the soup. I do like the half-pureed/half-chunky texture. Possibly the next time I will grate the carrot; the potato, onion and celery melted away so most of the chunks were carrots. Good, but I think I'd prefer the carrot to be not quite so noticeable. All in all, quite a wonderful soup.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chunky Potato Soup With Dill

    Serving Size: 1 (380 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 200.4
    Calories from Fat 82
    Total Fat 9.2 g
    Saturated Fat 5.6 g
    Cholesterol 24.4 mg
    Sodium 52.8 mg
    Total Carbohydrate 26.5 g
    Dietary Fiber 3.6 g
    Sugars 5.2 g
    Protein 4.2 g

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites