If you’re looking for a warming and comforting soup, you can’t go wrong with this traditional Polish dill soup with potatoes. The combination of creamy potatoes and tangy dill creates a rich, refreshing flavor that’s perfect for any time of year. And the best part? This recipe is quick and easy, so you can whip up a batch in no time.
- 4 cups chicken or vegetable broth
- 1 pound potatoes, diced
- 1 large onion, diced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup chopped fresh dill
- Salt and pepper to taste
- In a large pot, bring the chicken or vegetable broth to a boil. Add the diced potatoes and let cook until tender, about 15 minutes.
- While the potatoes are cooking, sauté the diced onion in a separate pan with the butter until soft and translucent, about 5 minutes.
- Add the flour to the onions and stir to combine. Cook for an additional 2-3 minutes to create a roux.
- Slowly add the milk to the roux, whisking constantly until it thickens.
- Add the thickened milk mixture to the pot with the cooked potatoes and broth, and stir to combine.
- Add the chopped dill and season with salt and pepper to taste.
- Allow the soup to simmer for an additional 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
– Calories: 270
– Fat: 9g
– Carbohydrates: 37g
– Protein: 10g
– Sodium: 690mg
– Fiber: 5g