Dill and Potato Soup | No Cream | City Foodie Farm

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: chicken broth

💰Cheaper: water + seasoning

Chicken broth adds depth while water is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes provide more nutrients, while regular potatoes are cost-effective.

Peel and dice the potatoes.

Drizzle olive oil in your soup pot.

Add chopped onions, carrots, celery, and garlic; season with salt and pepper and cook until soft on medium to high heat.

Add diced potatoes and sauté them as well, covering with a lid to soften.

Prepare better than bouillon as the liquid base.

Cook the mixture until potatoes are soft, about 30 to 45 minutes.

Add 3 tablespoons of fresh dill, tasting and adjusting as necessary.

Blend the soup until it has a thicker creamy consistency, leaving some chunks of potato.

Continue to cook the soup until it thickens, about an hour and a half total cooking time.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens