Chunky Potato Soup With Dill

"Source: Gourmet Magazine, February 2008 issue"
photo by BarbryT photo by BarbryT
photo by BarbryT
photo by Leggy Peggy photo by Leggy Peggy
Ready In:




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

Questions & Replies

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  1. Monica W.
    I've used this recipe for years. I go light on the onion, and use cream instead of milk. I also add parmesan cheese with the dill to make it decadent. I make this once/year as a special rich treat.
  2. AcadiaTwo
    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.
  3. Gerry
    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.
  4. BarbryT
    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.
  5. Leggy Peggy
    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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