This Potato Dill Soup is perfect for Fall when you want the comfort of potato soup but are missing the bright fresh flavors of summer (that's where the fresh dill and a squeeze of lemon come in!). It's quick and easy to make in under 30 minutes, it tastes even better the next day once the flavors had time to meld, and can be a full meal or a starter soup, depending on your mood.
This soup is vegetarian and gluten-free, but I like to serve it with a thick slice of toasted crusty bread.
More comforting soups: White Bean Kale Soup
Ingredients
- 2 pounds potatoes, peeled and diced into bite-sized pieces, about 5-6 cups diced potatoes (I used Yukon gold for a nice bright gold color)
- 1 onion, diced
- 2 medium carrots, thinly sliced (about 1.5 cups carrots)
- 1-2 tablespoons olive oil
- 3 cups vegetable stock (just enough to cover the potatoes), or use chicken stock or chicken bone broth for more flavor and a little protein if you're not going for a vegetarian soup
- ½ cup sour cream (or ½ cup heavy cream aka double cream)
- ½-1 cup chopped dill leaves (stems removed), or to taste (1 cup makes a very dilly soup, you might want to start with less if you're new to dill)
- 1 tablespoon lemon juice, or try dill pickle brine
- salt and pepper, to taste
Need ideas for how to use up the rest of the dill? See the section below called "More recipes with fresh dill"
Equipment
- 5-6 quart soup pot
- Potato peeler
- Immersion blender
- Cutting board, knives, measuring spoons and cups
More hearty Fall soups to try: Sweet Potato Sausage Soup
Instructions
In your soup pot, sauté the diced onion and sliced carrots in olive oil for about 3-6 minutes, or until the onion is golden brown. Let it caramelize to develop more flavor but don't let it burn.
Add the diced potatoes and just enough vegetable stock to cover the potatoes. Bring to a boil, then lower the heat and simmer for about 5-10 minutes, or until the potatoes and carrots are fully cooked and easily pierced with a fork. The cook time will depend on the size of the potatoes and carrots.
If you want to thicken the soup (and you do), use an immersion blender for just a second to break apart some of the potato and carrots and slightly thicken the soup. Another option is to transfer 2-3 cups of soup to a blender and puree it, then pour the pureed soup back into the pot and stir together.
Stir in sour cream, dill, and lemon juice. Give it a taste and add salt and pepper, to taste. Serve hot, garnishing with a dollop of sour cream and more fresh dill.
More hearty Fall soups to try: Black Bean Sweet Potato Chicken Soup
Recipe tips and variations
- Time-saving tip: I peel and dice potatoes while the onion and carrots are cooking. If the onions are ready before the potatoes, I just remove the pot from the heat / turn off the burner, finish up dicing potatoes, then put everything back into the pot to continue cooking.
- Add bacon! Cook up 4-6 strips of bacon, let cool on a paper towel, crumble them into bits, and set aside. Then sauté the onion and carrot in bacon drippings. Add crispy bacon pieces on top of soup when serving. 100% recommend.
- Add garlic. Mince 2-3 cloves of garlic and add it to the onion and carrot mixture during the last minute. Can never go wrong with a little garlic.
- Any kind of potato would work in this soup. You also don't have to peel the potatoes, you can scrub them thoroughly.
- Try using a cup of diced leeks instead of a diced onion.
- Experiment with other herbs instead of dill: a combination of parsley with tarragon, rosemary, or thyme would all go great here.
- Try adding 4-8 ounces of cream cheese (to taste) instead of sour cream. It adds a nice cheesy tanginess to the soup.
- Try using a tablespoon of dill pickle juice instead of lemon juice.
More comforting soup recipes to try: Mushroom Leek Soup
More recipes using fresh dill
More comforting Fall soups with potatoes: Pureed Pumpkin Potato Soup
Potato Dill Soup
Ingredients
- 2 pounds potatoes - peeled and diced into bite-sized pieces (about 5-6 cups diced potatoes)
- 1 onion - diced
- 2 medium carrots - thinly sliced (about 1.5 cups carrots)
- 1-2 tablespoons olive oil
- 3 cups vegetable stock - (just enough to cover the potatoes), or use chicken stock or chicken bone broth
- ½ cup sour cream
- ½-1 cup chopped dill leaves - (stems removed), or to taste (1 cup makes a very dilly soup, so start with less)
- 1 tablespoon lemon juice -
- salt and pepper - to taste
Special equipment
Instructions
- In your soup pot, sauté the diced onion and sliced carrots in olive oil over medium heat for about 5-6 minutes, or until the onion is golden brown. Let it caramelize but don't let it burn.
- Add the diced potatoes and just enough vegetable stock to cover the potatoes. Bring to a boil, then lower the heat and simmer for about 5-10 minutes, or until the potatoes and carrots are fully cooked and easily pierced with a fork.
- If you want to thicken the soup (and you do), use an immersion blender for a second to break apart some of the potato and carrots and slightly thicken the soup. Another option is to transfer 1-2 cups of soup to a blender and puree it, then pour the pureed soup back into the pot and stir together.
- Stir in sour cream, dill, and lemon juice. Give it a taste and add salt and pepper, to taste. Serve hot, garnishing with a dollop of sour cream and more fresh dill.
Notes
- Time-saving tip: Peel and dice potatoes while the onion and carrots are cooking. If the onions are ready before the potatoes, just remove the pot from the heat / turn off the burner, finish up dicing potatoes, then put everything back into the pot to continue cooking.
- Add bacon! Cook up 4-6 strips of bacon, let cool on a paper towel, crumble them into bits, and set aside. Then sauté the onion and carrot in bacon drippings. Add crispy bacon pieces on top of soup when serving. 100% recommend.
- Add garlic. Mince 2-3 cloves of garlic and add it to the onion and carrot mixture during the last minute.
- Any kind of potato would work in this soup. You also don't have to peel the potatoes, you can scrub them thoroughly.
- Try using a cup of diced leeks instead of a diced onion.
- Experiment with other herbs instead of dill: a combination of parsley with tarragon, rosemary, or thyme would all go great here.
- Try adding 4-8 ounces of cream cheese (to taste) instead of sour cream. It adds a nice cheesy tanginess to the soup.
- Try using a tablespoon of dill pickle juice instead of lemon juice.
- Nutrition facts are estimated assuming 4 equal dinner portions, but will depend on actual ingredients used.
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.
Kate
Wednesday 29th of October 2025
We're big fans of dill, sour cream, and hearty potato soups over here. I hope you enjoy this soup as much as we did!