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small tender potato cubes and soft fine potato shreds in pale creamy soup with tiny chopped dill mixed throughout in a plain bowl, with no bacon, cheese topping or garnish sprigs
Melissa Hart

Quick Potato Soup with Dill

Grating part of the potato is the shortcut that thickens this soup while the small cubes soften, so there's no separate flour paste and no need to puree the whole pot. Use waxy Yukon Gold potatoes for the visible pieces, stir from the bottom as the grated portion breaks down, then finish with milk and dill for a plain savory bowl that tastes of potato instead of bacon, cheddar or a packet of ranch seasoning.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lb Yukon Gold potatoes peeled
  • 1 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 1 celery rib finely diced
  • 3 cups low-sodium vegetable broth
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 cup whole milk
  • 2 tbsp chopped fresh dill
  • 1 tsp fresh lemon juice

Method
 

  1. Coarsely grate 1/2 pound of the potatoes and cut the remaining pound into 1/2-inch cubes. Keep both portions ready to add immediately after the onion cooks.
  2. Melt butter in a 4-quart pot over medium heat. Cook onion and celery for 5 minutes.
  3. Add broth, both potato portions, salt and pepper. Bring to a simmer and cook partly covered for 12 to 15 minutes, stirring from the bottom, until the cubes are tender.
  4. Mash about 1/2 cup of the potato cubes against the side of the pot and stir them back through the broth. Add milk and heat gently for 2 to 3 minutes.
  5. Stir in dill and lemon juice off the heat. Divide among 4 bowls, leaving most potato cubes intact.