Rustic Potato Dill Soup
This rich and rustic potato soup recipe is a dill-icious twist on the classic cream of potato. Sure to stick to your ribs in the cool autumn and winter months.
By blending only half of the soup it leaves some chunks of potatoes it gives this soup a rustic and hearty charm.
Serve it up with a fresh salad to lighten things up a bit like my Simple Arugula Salad or My Favourite Green Salad + some crusty sourdough and dig in!
Creamy Potato Dill Soup
Makes 2 Litres
What you'll need:
6 strips of bacon, diced
1 large onion, diced
3 medium garlic cloves, minced
4 scallions, thinly sliced, light green & white parts separated from dark green
2.5 lbs yukon gold potatoes, peeled & cut into 1 inch cubes
1 L chicken or vegetable stock
1 bay leaf
2 1/2 tsp kosher or sea salt
1/2 tsp black pepper
1/2 cup heavy cream (for dairy-free use Earth's Own Oat Culinary Cream)
1/2 cup roughly chopped fresh dill