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.
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 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
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