Chunky Potato Soup With Dill

I've made this recipe for years, but not in a few years.... So I'd forgotten that I typically do not use 4c water, but 2. I made it with 4 this evening and it was entirely too thin and bland. I love a previous reviewer's suggestion to add smoked salmon as a garnish.

• kbc156

• Crane Hill AL

• 9/25/2022

I've made this for years. Easy and delicious. I usually use 3 rather than 4 cups of water to make it a little more flavorful.

• Chrsit

• Seattle

• 3/14/2022

Instant favorite! My partner can't get enough of this recipe. Have also tried it by adding more potato and including mushrooms.

• williamlavaughan7410

• Salem, MA

• 12/27/2019

My family adored this! I didn't have celery, and so used a little more carrot. Also a little more potato, but half the butter. I also subbed white pepper for black, and left out the dill. Pureed with an immersion blender, and it was exquisite.

• lisa_w

• Eugene, OR

• 5/26/2016

Added some smoked sausage (like my Mom does) toward the end of cooking just to heat through...makes a nice hearty meal. Also, a couple of splashes of Tabasco adds some kick. For a simple soup you can put together in 45 minutes, I really like it. Chicken stock instead of water probably doesn't hurt.

• stnstnstnw

• NYC, NY

• 4/30/2016

I'm giving this 3 forks instead of 4, because as written, it will taste like greasy water! I used much less butter, a little olive oil, and used chicken broth instead of water. I used an immersion blender to make it just the right consistency, leaving some chunkiness! It really is delicious and very easy, I'm having it for lunch right now!

• lizzylu

• Charlotte, NC

• 12/15/2015

This is one of my favorite soup recipes of all time. It is so easy to make, yet delicious - almost addictive. I often make it with dried dill instead of fresh and it turns out just beautifully.

• schueringjones

• Quincy, IL

• 10/3/2013

This soup was fantastic and very easy to make. I skinned and cubed some halibut filets then added them to the soup at the end while it simmered. It turned out great and made it hearty enough to have as a meal. I also garnished it with some smoked salmon and a little bit of fresh dill.

• AKtanker

• Alaska

• 8/8/2013

Unbelievably simple to make and unbelievably delicious to eat! I have been making this soup for years, and my kids always cheer when they hear we're having it for dinner. I have made it with about 3/4 cup skim milk and 1/4 cup half and half or cream, or whatever I happen to have on hand because I rarely have whole milk that the recipe calls for. I substitute dried dill for fresh, and it turns out just fine. I also just add the milk to the pot and use my immersion blender until I get the consistency I like instead of transferring hot liquid to a blender. There is never a drop left over!

• schueringjones

• Quincy, Il

• 1/16/2013

I forgot to mention that I added ham to this which made it extra hearty.

• Anonymous

• denver

• 12/24/2012

Probably the best potato soup I've ever had. Made exactly as per the directions. YUM! Served with hearty bread, Carb delight:)

• Anonymous

• Denver

• 12/24/2012

This is one of my favorite soup recipes. I have used it many times. The dill is definitely a great addition and I will never make potato soup without it again. I see some people had some issues with their soup coming out watery and bland. I would recommend adding some garlic, using vegetable broth instead of water and putting in some extra veggies so you can puree more of them at the end for a creamier base. I also add sweet potatoes sometimes which is delicious.

• yodihole

• Michigan

• 9/16/2012

What a waste of an evening....... temperature definitely too hot for vegetables.......too brown. Pureed soup with immersion blender - it was an unappetizing shade of brown. And the taste was off as well. Had high hopes for finding something new for my vegetarian daughter, but this is definitely not it. Just threw out.

• retrokitch

• Westchester, NY

• 5/5/2012

这道菜是美妙的,它成为主食my house. I substituted the 4 cups of water for veggie broth, and added about 1/2 cup of sour cream and 3/4 cups of cheddar cheese, as well as usuing half cream and half milk. These additions and substitutions make it a rich, creamy, delightful soup very reminiscent of a baked potato, I even used to add bacon which really gave it that extra kick. One of the better vegetarian soup recpes I've tried, though. Very comforting.

• Anonymous

• Omaha, NE

• 2/16/2012

My husband and I loved this potato soup. I thought the dill was such a good addition to the typical potato soups I'm used to. Was a wonderful meatless comfort food dish =D I will definitely be making this again.

• april_lee10

• Northern California

• 1/10/2012