Creamy Potato Dill Soup (Zupa Koperkowa) Recipe
A comforting and creamy Polish-inspired potato dill soup, featuring tender potatoes and spring onions simmered in vegetable stock, enriched with double cream and fresh dill for a flavorful and aromatic finish. Perfect as a warm starter or light meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
Main Ingredients
- 40 g (2 tablespoons) unsalted butter
- 6 spring onions with a large bulb, 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
- 1 bunch dill, chopped (about 30 g or 1 packed cup)
- Salt and freshly ground pepper to taste
Instructions
- Melt Butter and Sauté Vegetables: Place a thick-bottomed pot or Dutch oven on the stove over low-medium heat and melt the butter. Add the chopped spring onions and carrot rounds, cooking for 5-6 minutes while stirring occasionally until softened but not browned.
- Add Potatoes and Stock, Simmer: Add the peeled and cubed potatoes to the pot and pour in the vegetable stock. Stir to combine all ingredients, then bring the soup to a boil. Reduce heat and let it simmer partially covered for 15 minutes, or until the potatoes are tender enough to be easily pierced with a fork.
- Temper and Add Cream: Pour the double cream into a separate bowl and slowly stir in a ladleful of hot soup to temper it, preventing curdling. Once combined, add the cream mixture back into the soup pot and stir thoroughly to blend the cream evenly throughout the soup.
- Season and Add Dill: Season the soup with salt and freshly ground pepper to taste. Stir in the freshly chopped dill and continue cooking for another 2-3 minutes to allow the flavors to meld.
- Final Adjustments and Serve: Taste the soup and adjust seasoning if necessary. Serve immediately, garnished with extra fresh dill if desired for a fragrant and visually appealing finish.
Notes
- Tempering the cream is essential to prevent it from curdling when added to the hot soup.
- For a dairy-free version, substitute double cream with coconut cream or a plant-based alternative.
- This soup freezes well; cool completely before storing in airtight containers for up to 3 months.
- Use fresh dill for the best flavor; dried dill can be added but use sparingly as it’s more concentrated.
