Creamy Potato Dill Soup (Zupa Koperkowa)

Creamy Potato Dill Soup (Zupa Koperkowa): A Cozy and Flavorful Delight

When the weather cools down, there’s nothing quite as comforting as a bowl of warm soup. This Creamy Potato Dill Soup, known in Polish as Zupa Koperkowa, is a delightful dish that brings together the comforting textures of potatoes with the fresh, aromatic flavor of dill. It’s a simple recipe that’s rich in flavor and perfect for those days when you need a little extra warmth and comfort. Whether you’re serving it as a starter or as a light main course, this soup is sure to satisfy.

Ingredients:

• 40 g (2 tablespoons) unsalted butter
• 6 spring onions, with large bulbs, 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 liters (5 cups) vegetable stock
• 125 ml (½ cup) double cream
• ½ teaspoon nutmeg
• 1 bunch dill, chopped (about 30 g or 1 packed cup)
• Salt and freshly ground pepper, to taste

Directions:

Prepare the Base:

1. Melt the Butter: In a thick-bottomed pot or Dutch oven, melt the butter over low-medium heat.
2. Sauté Vegetables: Add the chopped spring onions and carrot rounds. Cook for 5-6 minutes, stirring occasionally, until they are softened.

Cook the Potatoes:

1. Add Potatoes and Stock: Place the cubed potatoes in the pot and pour in the vegetable stock. Stir everything together to combine.
2. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer, partially covered, for about 15 minutes, or until the potatoes are fork-tender.

Incorporate the Cream:

1. Temper the Cream: Pour the double cream into a bowl. Gradually stir in a ladle of the hot soup to temper the cream, preventing it from curdling.
2. Combine: Slowly stir the tempered cream mixture back into the soup pot, mixing well to ensure it blends smoothly with the soup.

Add Seasoning and Dill:

1. Season: Add the nutmeg and season the soup with salt and freshly ground pepper to taste.
2. Add Fresh Dill: Stir in the chopped dill and continue cooking for an additional 2-3 minutes to let the flavors meld.

Serve:

1. Final Adjustments: Taste and adjust the seasoning if necessary.
2. Garnish and Serve: Serve the soup hot, garnished with extra dill if desired.

Quick Facts:

• Prep Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: 220 kcal per serving

This Creamy Potato Dill Soup is not only a treat for your taste buds but also a visually appealing dish that can brighten up your dining table. Its creamy texture and the distinctive taste of dill make it a unique and memorable meal that’s perfect for any day of the year. Enjoy this comforting bowl of soup with your family or friends, and let it warm you from the inside out!

Creamy Potato Dill Soup (Zupa Koperkowa)

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 4 1x

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Description

Creamy Potato Dill Soup, or Zupa Koperkowa, is a classic Polish dish that brings together the earthy flavors of potatoes with the fresh, aromatic taste of dill. The rich, velvety texture of the soup is achieved by simmering tender potatoes in vegetable stock and finishing with a generous swirl of double cream. The addition of nutmeg adds a subtle warmth that complements the bright and herbaceous dill.

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Ingredients

Scale 1x2x3x

40 g (2 tablespoons) unsalted butter
6 spring onions with large bulbs, 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
125 ml (½ cup) double cream
½ teaspoon nutmeg
1 bunch dill, chopped (about 30 g or 1 packed cup)
Salt and freshly ground pepper to taste

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Instructions

Prepare the Base:
Place a thick-bottomed pot or Dutch oven on the stove and melt the butter over low-medium heat.
Add the chopped spring onions and carrot rounds, cooking for 5-6 minutes, stirring occasionally until softened.
Cook the Potatoes:
Add the cubed potatoes and vegetable stock to the pot, stirring to combine.
Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, partially covered with a lid, until the potatoes are fork-tender.
Incorporate the Cream:
Place the double cream into a bowl. Temper it by stirring in a ladle of the hot soup, then slowly add the mixture back into the soup pot, stirring well to combine.
Add Seasoning and Dill:
Stir in the nutmeg, season with salt and freshly ground pepper, and add the chopped fresh dill. Continue to cook for 2-3 more minutes, allowing the flavors to meld together.
Serve:
Adjust the seasoning if needed and serve the soup immediately, garnished with extra fresh dill if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Calories: 220