Creamy potato dill soup (Zupa Koperkowa) is a delicious Polish soup recipe that is perfect for the time between summer and fall – fresh veggies are the canvas for the star that is the dill flavor!
Ingredients:
2 tbsp unsalted butter
6 spring onions, white and light green parts chopped
2 medium carrots, chopped
1 lb potatoes, peeled and chopped
5 cups vegetable stock
1/2 cup cream
1/2 tsp nutmeg
1 bunch dill, chopped
Salt and pepper to taste
Instructions:
Melt the butter in a heavy soup pot over medium heat. Add the spring onions and carrots. Cook for 5-6 minutes. Add the potatoes and stock, stir well and then bring to a boil. Once boiling, lower to a simmer. Simmer for 15 minutes, partially covered with a lid until potatoes are fork tender.
Place the cream in a bowl and temper it by adding a ladle of the hot soup. Then add back to the pot and combine.
Stir in the nutmeg and dill. Cook for 2-3 minutes more. Add salt and pepper to taste. Garnish with fresh dill if desired and serve with crusty bread.
Enjoy!
