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    You are in: Home / Recipes / Chunky Potato Soup With Dill Recipe
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    Chunky Potato Soup With Dill

    Average Rating:

    4 Total Reviews

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    • 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.

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    • 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.

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    • 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.

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    • on July 18, 2008

      Delicious and easy-to-make soup, that was on the table in no time. The veggies took on a roasted flavour that added a beautiful taste difference. Made as written, plus two big dollops of double cream that needed to be used up. To save on washing up, I used a stick blender in the cooking pan. Serving-wise, this fed four hungry teenagers, with a bit left for me. Yummo!

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    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


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