Isn’t this a beautiful bunch of dill?
I bought it and knew I wanted to make a soup with it. Specifically a potato and dill soup. This is probably the simplest soup recipe ever. The potatoes cook up and add a nice creaminess to the soup. You don’t actually need the almond milk at the end but it’s kind of nice.
You can blend it up super smooth in your high-powered blender. Or, if you like some texture to your soup – like I do – you can use an immersion/stick blender and just whizz it up right in the pot leaving some larger chunks of potato.
This is the perfect spring rainy-day soup.
- 1 tablespoon olive oil
- 6 large potatoes, peeled and cubed
- 3 ribs celery, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- ¼ cup unsweetened plain almond milk (optional)
- 4 tablespoons fresh dill, chopped
- ¼ teaspoon garlic powder
- Salt, to taste
- Pepper, generous measure
- In a large Dutch oven or soup pot, heat olive oil over medium heat.
- Add garlic, onion, and celery. Saute for 5 minutes.
- Add diced potato. Saute for 1 minute.
- Add the vegetable broth. Reduce heat to medium-low. Cover and simmer for 15 minutes, until potato is nice and tender.
- Season with salt, pepper and garlic powder. Taste and adjust seasoning.
- Blend the soup to your desired consistency.
- Add fresh dill and almond milk, if using.
- Taste and adjust seasoning, as needed.