This creamy potato dill soup brings me right back to the flavors of my childhood. It is a simple variation of zupa ogórkowa, the classic Polish dill pickle soup, but without the pickles. Instead, potatoes, carrots, fresh dill, lemon, and cream come together to make a light yet satisfying soup.
The bright flavors of fresh dill and lemon give this soup a lovely freshness, making it a perfect transition from summer into fall. At the same time, the potatoes and carrots make it filling enough to enjoy as a meal.
It is also a wonderful way to use up a generous handful of fresh dill from the garden.
Best of all, this soup comes together quickly. With minimal preparation and just a handful of ingredients, you can have a comforting bowl on the table in about 30 minutes.
I love serving it with fresh rye bread and butter, if you can find a good loaf. For a little extra protein, add some sliced kabanos on the side.
When I was a kid, a trip to the Polish store almost always meant coming home with a loaf of rye bread and several links of kabanos. Of course, only a handful of those kabanos usually made it all the way home—we would snack on them in the car! My husband and I still do the same thing today. At this point, I think it is practically a tradition.
Why You’ll Love This Recipe
- Easy to make: Just a few simple ingredients and minimal prep.
- Ready in about 30 minutes: Perfect for an easy weeknight meal.
- Fresh and flavorful: Dill and lemon add a bright, zesty flavor.
- Garden-friendly: A great way to use up fresh dill.
- Comforting but light: Creamy potatoes make the soup hearty without making it feel too heavy.
A Little Tip Before You Serve
I recommend giving the vegetables a light mash before serving. You don’t want to turn the soup into a purée—the goal is simply to break up some of the potatoes.
As the potatoes break down, they naturally thicken the broth and give the soup a lovely creamy texture without needing to add flour or another thickener.
Cream or Sour Cream?
For the creamiest, smoothest soup, I prefer heavy cream. You can also use sour cream for a slightly tangier flavor that works beautifully with the dill and lemon.
Temper your cream first by mixing it with a ladleful of hot soup before adding it back to the pot. This helps prevent it from separating.
Creamy Potato Dill Soup – Ready in 30 minutes
This creamy potato dill soup is a simple Polish-inspired soup made with tender potatoes, carrots, fresh dill, lemon and cream. Ready in about 30 minutes, it is light enough for summer but cozy enough for fall.
Ingredients
How to Make Potato Dill Soup
1. Prepare the vegetables
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Peel the potatoes and carrots. Dice the onion, cut the potatoes into small cubes, and slice the carrots into thin rounds.
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Keeping the potatoes relatively small helps them cook quickly and makes it easier to mash some of them later.
2. Sauté the vegetables
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Place a large pot over medium heat and add the butter.
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Once the butter has melted, add the onion and carrots. Sauté for about 1–2 minutes, until the vegetables become fragrant and the onion begins to soften. Season lightly with salt.
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Add the diced potatoes and stir everything together.
3. Simmer the soup
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Pour in the vegetable broth and increase the heat to bring the soup to a boil.
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Once boiling, reduce the heat to medium-low. Cover and simmer for about 20 minutes, or until the potatoes and carrots are tender.
4. Add the cream
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Reduce the heat to low.
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Ladle a little of the hot soup into a small bowl. Add the cream and stir well to combine. Slowly pour the mixture back into the pot while stirring.
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This simple step helps bring the cream up to temperature gradually and reduces the chance of it separating.
5. Add the dill and lemon
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Add the chopped fresh dill and lemon juice. Stir well and taste.
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Season with additional salt and freshly ground black pepper as needed.
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For a slightly thicker soup, use a potato masher or the back of a spoon to gently mash some of the potatoes directly in the pot.
6. Finish the soup
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Increase the heat slightly to medium-low, cover, and let the soup simmer for another 3–4 minutes. This gives the dill, lemon, and cream a chance to come together.
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Give it one final taste and adjust the seasoning if needed.
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Serve warm with fresh rye bread and butter. A few slices of kabanos on the side make a wonderful addition, too.
Note
Storage & Reheating
Because this soup contains cream, it is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low to medium-low heat, stirring occasionally. You can also reheat individual portions in the microwave.
Can You Freeze Potato Dill Soup?
Yes! This soup freezes well.
Allow it to cool completely before transferring it to a freezer-safe container. Leave a little room at the top for expansion and freeze for up to 3 months.
For the best texture, thaw the soup overnight in the refrigerator before reheating it gently on the stovetop. The cream may separate slightly after freezing and thawing, so give the soup a good stir as it warms.
