Creamy and Chunky Dill and Lemon Potato Soup
This chunky dill and lemon potato soup is light but satisfying. A mix of waxy Yukon gold potatoes add creaminess and body while the red potatoes hold up to a long simmer. Once the potatoes are soft enough, a quick pass with an immersion blender gives it just the right balance of smooth and chunky. When the base is ready, you add dill, lemon, cream and a few tablespoons of butter. Lemon and dill add a little brightness. And pancetta can be substituted with bacon. Enjoy a warm bowl with a side of crusty bread. This classic soup is perfect for your cold weather repertoire.
PREP TIME
15 minutes
COOK TIME
1 hour and 15 minutes
INGREDIENTS
9
Serves: 8
Ingredients
- 1 lb1 lb1 lb Yellow Potatoes, halved or quartered into 1 inch pieces
- 1 lb1 lb1 lb Red Skin Potatoes, halved or quartered into 1 inch pieces
- 1 Tbsp1 Tbsp1 Tbsp Kosher Salt
- 6 cups6 cups6 cups Homemade Rotisserie Chicken Stock (click for recipe), (Or any homemade chicken stock)
- 1 bunch1 bunch1 bunch Dill, Fresh, chopped, with some reserved for finishing
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 8 oz8 oz8 oz Pancetta, pan fried
- 1 cup1 cup1 cup Heavy Whipping Cream
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add potatoes, salt and stock to a heavy bottomed pot. Cook on medium for 1 hour, or until potatoes are softened, stirring occasionally.
- Use an immersion blender, masher, or wooden spoon, to partially mash the potatoes, leaving about 3/4 of the remaining whole pieces. Simmer gently for an additional 15 minutes to thicken soup if needed, stirring.
- When ready, reduce heat to low and stir in heavy whipping cream, butter, lemon, dill and pancetta. Simmer gently for 15 minutes, stirring occasionally.
- Remove from heat and taste for salt. Add additional lemon juice or salt if needed.
- Garnish with reserved fresh dill and fried pancetta.
Notes
Kosher salt is less salty than table salt, so adjust accordingly. If subbing bullion for stock, remember bullion is salty and adjust salt accordingly. If you don’t have pancetta, use bacon. Lemon pairs well with dill and the acid is a necessary note to cut the richness of the soup. If subbing, use a white wine vinegar. Start with one tablespoon and adjust to taste.
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About This Recipe
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Coconut Free Egg Free Gluten Free Grain Free Nut Free Shellfish Free Soups Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 289 |
| Fat: | 21 g |
| Carbohydrates: | 18 g |
| Protein: | 11 g |
| Cholesterol: | 67 g |
| Sodium: | 789 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Creamy and Chunky Dill and Lemon Potato Soup”
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Kara – this sounds absolutely scrumptious!!!