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To make a hearty chunky potato dill soup, you'll need fresh and simple ingredients. Here’s what you should gather: - 4 medium Yukon gold potatoes, peeled and diced - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 cup fresh dill, chopped - 2 carrots, diced - 2 celery stalks, diced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh dill sprigs for garnish Each ingredient adds its own flavor and texture. Yukon gold potatoes give a creamy base. The onion and garlic provide depth. Carrots and celery add sweetness and crunch. Fresh dill brings a bright note that lifts the soup. Use heavy cream for richness or coconut cream for a lighter, dairy-free option. When you gather these ingredients, you'll prepare a comforting bowl of soup. For the full recipe, follow the steps carefully to ensure all flavors meld perfectly. Enjoy the warmth and satisfaction this soup brings! Sautéing the Onion and Garlic Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook for about five minutes. Stir until the onion turns soft and clear. Then, add the minced garlic and stir for one more minute. Be careful not to burn the garlic; it can change the soup's taste. Adding Vegetables and Broth Next, toss in the diced potatoes, carrots, and celery. Stir everything together well. Pour in the vegetable broth and bring it to a boil. Once it boils, lower the heat and let it simmer for about 15 minutes. The potatoes should be tender when done. Mashing Potatoes for Texture To add texture, take a potato masher and gently mash some potatoes in the pot. This will make your soup thick and creamy. Leave some chunks for a hearty feel. Mixing in Cream and Dill After mashing, stir in the heavy cream or coconut cream, depending on your choice. Add the fresh dill and mix well. Let the soup simmer for another five minutes. This allows the flavors to combine nicely. Seasoning the Soup Now, taste your soup. Add salt and pepper as needed to enhance the flavor. If the soup seems too thick, you can add a bit more broth to reach your desired consistency. Serving Suggestions Serve the soup hot in bowls. Garnish with fresh dill sprigs for a fresh look. You can enjoy this soup with crusty bread or a fresh salad on the side. For the full recipe, check the complete instructions above. Achieving the Right Consistency To get the perfect texture, mash some potatoes in the soup. This will thicken the soup while keeping some chunks. Use a potato masher but don’t overdo it. You want a mix of smooth and chunky. Enhancing Flavor with Seasoning Taste is key. Always season your soup with salt and pepper at the end. This helps you control the flavor. Add fresh dill right before serving for the best taste. The herb brings a fresh zing that pairs well with potatoes. Storage Tips for Leftovers Let the soup cool before storing it. Use an airtight container to keep it fresh. The soup stays good for about three days in the fridge. If you want to keep it longer, freeze it. Just remember to leave some space in the container for expansion. Garnishing Options Add a sprig of fresh dill on top when you serve. It adds color and looks nice. You can also sprinkle some black pepper for a bit of spice. Serving with Sides that Compliment the Soup Serve your soup with crusty bread for dipping. A simple salad can make a great side too. These pair well with the creamy soup and add more texture to your meal. {{image_2}} Dairy-Free Alternatives If you want a dairy-free soup, you can replace heavy cream with coconut cream. Coconut cream adds a rich flavor and works well with the potatoes and dill. You can also use unsweetened almond milk or oat milk for a lighter option. These substitutes keep the soup creamy without any dairy. Vegan Version of Chunky Potato Dill Soup Making this soup vegan is simple. Use vegetable broth instead of chicken broth. Replace heavy cream with coconut cream or cashew cream. You can make cashew cream by soaking cashews in water and blending them until smooth. This version is still rich and delicious. Different Potato Varieties While Yukon gold potatoes are great, you can use others. Russet potatoes give a fluffy texture, while red potatoes stay firm. Each type offers a unique taste and feel. Experiment with different potatoes to find your favorite flavor. Using Fresh vs. Dried Dill Fresh dill adds bright, lively flavor. If you use dried dill, remember it is more potent. Use one tablespoon of dried dill for every three tablespoons of fresh. Dried dill can be a good option when fresh isn’t available, but the taste may not be as vibrant. Refrigeration Guidelines After you enjoy your chunky potato dill soup, store any leftovers in a sealed container. Make sure the soup cools down before putting it in the fridge. It will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it. Freezing for Long-Term Storage To freeze, use airtight containers or freezer bags. Leave some space in the container, as the soup will expand when it freezes. The chunky potato dill soup can last up to 3 months in the freezer. Just label the bags with the date so you remember when you made it. Best Methods for Reheating When you're ready to enjoy the soup again, you can reheat it on the stove. Pour the soup into a pot and heat it over medium heat. Stir often to ensure it warms evenly. If you're short on time, you can use a microwave. Just put the soup in a microwave-safe bowl and heat in short bursts, stirring in between. Maintaining Flavor and Texture To keep the soup's flavor and texture, add a splash of vegetable broth or water as you reheat. This will help restore the creamy consistency. Avoid boiling the soup, as that can change the texture and taste. Enjoy your warm and comforting bowl of chunky potato dill soup! How do I make Chunky Potato Dill Soup vegan? To make this soup vegan, swap the heavy cream with coconut cream. Use vegetable broth for all the liquid. This keeps the soup creamy and rich. Can I use other herbs instead of dill? Yes, you can try parsley, thyme, or chives. Each herb will change the soup's taste. Dill gives a fresh flavor, but other herbs can add nice twists. How do I thicken the soup if it’s too thin? If your soup is thin, mash more potatoes. You can also add a bit of cornstarch mixed with water. Let it simmer until it reaches your desired thickness. What to serve with Chunky Potato Dill Soup? This soup pairs well with crusty bread or a fresh salad. You can also add a side of roasted veggies for a complete meal. How long does the soup last in the refrigerator? You can store the soup in the fridge for up to four days. Just make sure to keep it in an airtight container. Can I prepare the soup in advance? Yes, preparing the soup ahead is easy. Make it a day or two in advance for better flavor. Just reheat it gently before serving. For the full recipe, check out the earlier section. In this article, we explored the key ingredients for a delicious Chunky Potato Dill Soup. We went through step-by-step instructions, best practices for cooking, and some fun variations to try. You can easily make this soup your own by adjusting ingredients and trying out different herbs. Remember, good soup comes from good ingredients and careful prep. I hope you enjoy making this comforting dish and sharing it with friends and family. Dive in, savor every bite, and let your kitchen shine!

- Chunky Potato Dill Soup

Warm up with this hearty Chunky Potato Dill Soup that combines the comforting flavors of Yukon gold potatoes, fresh dill, and creamy goodness. Perfect for cozy nights, this easy recipe is made in just 35 minutes, using pantry staples like garlic, carrots, and vegetable broth. Follow the simple steps for a deliciously chunky texture and savor every bite. Click to explore the full recipe and bring this delightful dish to your table!
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Ingredients
  

4 medium Yukon gold potatoes, peeled and diced

1 large onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup fresh dill, chopped

2 carrots, diced

2 celery stalks, diced

1 tablespoon olive oil

Salt and pepper to taste

Fresh dill sprigs for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic and cook for another minute, being careful not to burn it.

      Add the diced potatoes, carrots, and celery to the pot, stirring to combine with the onion and garlic.

        Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce to a simmer and let cook for about 15 minutes, or until the potatoes are tender.

          Using a potato masher, gently mash some of the potatoes in the pot to create a thicker consistency, while leaving some chunks for texture.

            Stir in the heavy cream (or coconut cream) and fresh dill, mixing well. Let simmer for another 5 minutes to allow the flavors to meld.

              Season the soup with salt and pepper to taste. Adjust the consistency with more broth if necessary.

                Serve hot in bowls, garnished with fresh dill sprigs.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4