Dilly Potato Cheese Soup
Submitted by sydney hatfield
Creamy potato cheese soup brightened with a generous full cup of fresh dill and finished with sharp cheddar. A warming bowl with golden carrots, soft potatoes, and a pop of fresh herb.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
1½ hrsMost cheesy potato soups bury everything under cheddar; this one balances the cheese with a full cup of chopped fresh dill, which is what the Dilly in the name promises. The dill goes in late, after the potatoes are cooked, so its grassy, anise-tinged brightness stays alive in the finished soup rather than fading into the broth.
The long, low sauté of onions and carrots (a full 25 minutes covered) sweats the vegetables into something far sweeter and deeper than a quick sauté could produce. Don’t rush this step. The carrots release their natural sugars and the onions turn translucent, building a flavor base that survives the puree.
Straining and pureeing only the solids (then thinning back with reserved broth) is the move that gives you control over the final consistency. Some cooks prefer a chunkier, ladleable soup; others want it smooth as silk. Add broth gradually until you hit your sweet spot.
Stir the cheddar in off direct heat. Cheese added to a boiling pot will break and turn grainy. Low heat and gradual addition keeps the soup smooth.
Pro Tips
- Use sharp cheddar for proper cheese flavor. Mild cheddar disappears into the soup.
- Yukon Gold potatoes are ideal. Russets break down too much; waxy potatoes don’t release enough starch.
- Fresh dill only. Dried dill tastes like nothing in a soup of this volume.
- Keep the heat low when adding cheese, and grate it yourself. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Variations
- Stir in a cup of cooked, crumbled bacon just before serving for a loaded baked potato soup vibe.
- Top with a swirl of sour cream and snipped chives for extra brightness.
- Add a splash of dry white wine to deglaze after sweating the vegetables for a layered depth.
Ingredients
Directions
Melt butter in soup pot. Add onions and carrots and cook over low heat covered until vegetables are tender and lightly colored about 25 minutes.
Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Add dill, remove soup from heat, and let it stand covered for 5 minutes.
Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the stock and process until smooth.
Return puréed soup to the pot and add additional cooking liquid (about 3 to 4 cups) until the soup reached the desired consistency.
Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the cheese is melted, serve immediately. Garnish with croutons.
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