Ingredients
- 4 Yukon Gold potatoes, diced
- 2 carrots, diced
- 1 onion, finely chopped
- 2 tablespoons butter
- 1/4 cup fresh dill, chopped
- 4 cups low-sodium chicken or vegetable broth
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add chopped onions and carrots, stirring until onions are translucent (about 5 minutes).
- Add diced potatoes, coating them in the buttery mixture for 2 minutes.
- Pour in enough broth to cover the vegetables and bring to a boil. Reduce to a simmer and cook for 15-20 minutes until potatoes are fork-tender.
- Stir in fresh dill and let it infuse for another 5 minutes.
- Remove from heat, stir in sour cream, and season with salt and pepper to taste.
- Ladle soup into bowls, garnish with extra dill and sour cream, and serve with crusty bread.
Notes
For variations, try adding sautéed mushrooms or replacing some potatoes with sweet potatoes for a twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian