How to make Creamy Potato Dill Soup (Zupa Koperkowa)

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

½ teaspoon nutmeg

1 bunch dill, chopped (about 30 g or 1 packed cup)

Salt and freshly ground pepper to taste

Instructions

Place a thick-bottomed pot (Dutch oven) on the stove and melt the butter over low-medium heat.

Add the spring onions and carrots and cook for 5-6 minutes, stirring occasionally, until softened.

Add the potatoes and vegetable stock, stir to combine, then bring to a boil, then lower the heat and simmer for 15 minutes, partially covered with a lid, until the potatoes are fork-tender.

Place the cream into a bowl and temper it by stirring in a ladle of soup. Add the mixture to the soup pot and stir to combine.

Stir in the nutmeg, seasoning and fresh dill and continue to cook for 2-3 minutes.

Adjust the seasoning and serve immediately, sprinkled with some extra fresh dill if you like.

Nutrition Information:

Yield: 4 Serving Size: 1

Amount Per Serving:

Calories: 302Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 494mgCarbohydrates: 32gFiber: 4gSugar: 6gProtein: 5g