When I was growing up, my Nana made the BEST potato soup. It has always been synonymous with comfort and cozy feelings for me. Try as I might, I haven't been able to re-create it, and of course, she never used a recipe!
This version comes close -- with a few of my own favorite flavors. I LOVE fresh dill, especially with potatoes. I also chose to use roasted garlic here (because, YUM) but you could sauté minced garlic as an alternate option.
It all came together to create something soothing, nutritious, and so satisfying. I served this soup with a whole wheat baguette and salad with my *favorite* dressing (RECIPE coming soon).
Best part of cooking this one? Most of the time is inactive! Winner, winner, potato soup dinner.
The Real Dill Potato Soup
Prep time: 20 minutes
Cook time: 30 minutes
Total Time: 50 minutes
* To roast garlic, prepare 2 heads by removing outer layers of peel, then chop off the tops to slightly expose cloves, leaving the structure intact. Drizzle with a small amount of grapeseed oil, wrap in foil and bake at 425 degrees for 20 minutes. Remove and allow to cool, then squeeze cloves out of the peel. NO time to roast? Sauté 3-4 cloves of minced garlic and add in with the veggies at the beginning of the recipe!
** No immersion blender? You can allow the soup to cool slightly, then carefully ladle into a heat safe blender or food processor. Blend to desired texture and add back to soup pot to reheat if needed and add last ingredients. Another option: leave it chunky and skip blending. Your choice!
Serving Size: 1/6 recipe Total Calories: 326 Total Fat: 14 g Sodium: 304 mg
Potassium: 862 mg Carbohydrates: 43 g Fiber: 6 g Protein: 10 g
Vitamin A: 126% Vitamin C: 36% Calcium: 10% Iron: 17% (Daily Value)