Description
This Creamy Potato Dill Soup (Zupa Koperkowa) is a comforting Polish-style soup featuring tender potatoes and fresh dill in a rich, creamy vegetable broth. It combines simple ingredients cooked slowly to create a velvety texture and fresh, herbaceous flavor perfect for a wholesome lunch or light dinner.
Ingredients
Soup Base
- 40 g (2 tablespoons) unsalted butter
- 6 spring onions, white and light green parts only, chopped
- 2 medium carrots, cut into rounds
- 450 g (1 lb) potatoes, peeled and cut into bite-sized cubes
- 1.25 litres (5 cups) vegetable stock
Creamy Additions & Seasoning
- 125 ml (1/2 cup) double cream
- 1/2 teaspoon nutmeg
- 1 bunch dill, chopped (about 30 g or 1 packed cup)
- Salt and freshly ground black pepper to taste
Instructions
- Melt Butter and Sauté Vegetables: Place a thick-bottomed pot or Dutch oven over low to medium heat and melt the unsalted butter. Add the chopped spring onions and carrot rounds, cooking and stirring occasionally for 5 to 6 minutes until softened and fragrant.
- Cook Potatoes in Stock: Add the peeled and cubed potatoes to the pot along with the vegetable stock. Stir to combine, then bring the mixture to a boil. Once boiling, lower the heat, partially cover with a lid, and let it simmer for 15 minutes until the potatoes are fork-tender and fully cooked through.
- Temper and Add Cream: Pour the double cream into a separate bowl. Slowly temper the cream by stirring in a ladle of the hot soup broth to gradually warm it without curdling. Then add this cream mixture back into the soup pot and stir thoroughly to combine and enrich the soup’s texture.
- Season and Add Dill: Stir in the nutmeg, salt, and freshly ground black pepper to taste. Add the chopped fresh dill and continue to cook the soup gently for another 2 to 3 minutes to allow flavors to meld.
- Final Adjustments and Serve: Taste the soup and adjust seasoning if needed. Serve immediately, optionally garnished with additional fresh dill for an enhanced herbaceous aroma and presentation.
Notes
- Tempering the cream is essential to prevent curdling and ensure a smooth texture.
- Use fresh dill for the best flavor, but dried dill can be substituted in a pinch at a reduced quantity.
- You can blend part or all of the soup for a creamier texture if desired, but this recipe keeps the potatoes mostly intact for rustic character.
- For a richer soup, substitute double cream with heavy cream or sour cream, adjusting the tempering step accordingly.
- This soup is naturally vegetarian and can be made vegan by using plant-based cream and vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
