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

Steps:

Put a large pot over medium high heat, add the diced bacon and cook until crisp. Remove the crispy bacon bits from the pot and set aside leaving the fat of the bacon in the pot. Add the diced onion to the pot and cook until translucent. Add minced garlic and white and light green parts of the scallions and cook for 1 minute. Add diced potatoes to the pot along with 1L chicken of vegetable stock, 1 bay leaf, 2 1/2 tsp kosher salt and 1/2 tsp black pepper. Bring pot to a boil, cover and reduce heat to a simmer to cook for 20 minutes.

Remove and discard the bay leaf, then carefully transfer 1/2 of the soup to a blender and blend until smooth. Return the blended soup to the pot with the remaining chunky soup. Stir in 1/2 cup heavy cream, 1/2 cup chopped fresh dill, crispy bacon bits and the dark green parts of the scallions (reserve some dill, bacon bits & scallions for garnish). Simmer gently for 5 minutes and enjoy!

To serve: Ladle soup into bowls, garnish with sprigs of fresh dill, crispy bacon and thinly sliced scallions and serve.

Soup's up my friends!