Creamy Potato Dill Soup (Zupa Koperkowa) Recipe
This Creamy Potato Dill Soup, inspired by traditional Polish Zupa Koperkowa, is a comforting and flavorful dish perfect for any season. Made with tender potatoes, fresh dill, and a touch of nutmeg, this soup is enriched with double cream for a luscious texture. It’s a simple yet satisfying recipe that can be prepared in just 40 minutes, delivering a creamy and herbaceous experience that warms the soul.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
- Diet: Vegetarian
Ingredients
Soup Base
- 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
Finishing Ingredients
- 125 ml (1/2 cup) double cream
- 1/2 teaspoon nutmeg
- 1 bunch dill, chopped (about 30 g or 1 packed cup)
- Salt and freshly ground pepper to taste
Instructions
- Prepare the base: Place a thick-bottomed pot, such as a Dutch oven, on the stove and melt the butter over low-medium heat. This gentle heat will ensure the butter doesn’t burn and creates a rich flavor foundation.
- Sauté vegetables: Add the chopped spring onions and carrots to the melted butter and cook for 5-6 minutes, stirring occasionally. Cook until the vegetables soften and become fragrant, which develops the soup’s sweetness.
- Cook potatoes: Add the cubed potatoes and vegetable stock to the pot. Stir everything together, bring the mixture to a boil, then reduce the heat and simmer partially covered for about 15 minutes or until the potatoes are tender when pierced with a fork.
- Temper the cream: Pour the double cream into a separate bowl. Gradually stir in a ladleful of the hot soup to the cream to warm it gently without curdling. Then, add this tempered cream mixture back into the soup pot and stir to combine thoroughly.
- Season and finish: Stir in the nutmeg, salt, freshly ground pepper, and the chopped dill. Let the soup cook for an additional 2-3 minutes to meld the flavors together and fully heat through.
- Serve: Adjust seasoning to taste. Serve the soup immediately, optionally garnished with extra fresh dill for an added burst of color and herbal aroma.
Notes
- Tempering the cream is important to prevent curdling when adding it to the hot soup.
- Using fresh dill significantly enhances the flavor; dried dill is not recommended as it changes the soup’s character.
- This soup is naturally vegetarian and can be made vegan by substituting double cream with a plant-based cream alternative and using vegetable stock.
- Adjust the amount of vegetable stock for a thicker or thinner soup to your preference.
- Leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
