Fresh dill has a bright, grassy, slightly citrusy flavor that shines in this creamy Potato Dill Soup—also known as Zupa Koperkowa. This comforting Polish-style soup uses simple ingredients and transforms them into a silky, filling bowl of goodness. The potatoes make it hearty, while the dill brings a fresh herbal twist. A splash of cream ties everything together with a luxurious texture that feels like a warm hug in a bowl.
Whether you serve it as a light dinner or a cozy lunch, this dill-forward soup is pure comfort food. Even picky eaters love it—why exactly is a mystery, but it’s a crowd-pleaser every time!
Ingredients You’ll Need
All ingredients are easy to find in most grocery stores—no specialty items required!
- Fresh Dill – About 3.5 oz (100 g), roughly one large bunch. Supermarket bunches are often smaller, so grab extra if needed.
- Potatoes – 14 oz (400 g) of young or regular potatoes, peeled and diced.
- Carrots – 2 medium, grated.
- Onion – ½ medium (white or yellow), finely chopped.
- Butter – For sautéing.
- Stock – 32–35 oz (approx. 1 liter) of homemade or store-bought stock. Vegetable or meat-based both work well.
- Heavy Cream – 7–9 oz (200–250 g) with 30–36% fat.
- Lemon Juice – Brightens the flavor.
- Nutmeg – Just a touch for warmth.
- Salt and Pepper – To taste.
- Optional Garnish – Grated hard cheese like Parmesan or Polish Bursztyn, and extra chopped dill.
Recommended Equipment
You’ll need a large cooking pot that holds at least 3 quarts (3 liters). A heavy-bottomed pot is ideal for even heat distribution, but if you don’t have one, you can sauté your aromatics in a skillet and then transfer to your regular pot.
How to Make Potato Dill Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- ½ medium onion (about 2.5 oz / 70 g), white or yellow, finely diced
- 2 medium carrots (about 5 oz / 140 g), grated
- 14 oz (400 g) young or regular potatoes, peeled and diced
- 1 tablespoon butter
- 32–35 oz (0.9–1 liter) vegetable or meat-based stock
- 7–9 oz (200–250 g) heavy cream (30% or 36% fat)
- 1 large bunch fresh dill (about 3.5 oz / 100 g), finely chopped
- 1 tablespoon lemon juice
- ½ teaspoon ground or grated nutmeg
- Salt and freshly ground black pepper, to taste
Optional Garnish
- Grated hard cheese (e.g. Polish Bursztyn or Parmesan)
- Extra chopped dill
Instructions
- Prep the vegetables:
- Finely dice the onion.
- Peel and dice the potatoes.
- Grate the carrots using the large holes of a box grater.
- Sauté:
In a large heavy-bottomed pot, melt the butter over medium-low heat.
Add the diced onion and a pinch of salt. Cook until translucent, stirring occasionally. - Add potatoes and carrots:
Stir in the diced potatoes and grated carrots. Sauté for another 2–3 minutes. - Simmer:
Pour in the stock. Bring to a gentle boil, then reduce heat. Partially cover and simmer for 20 minutes, or until the potatoes are soft. - Add cream:
In a separate bowl, mix 1 cup of hot soup with the heavy cream. Stir to combine, then pour the mixture back into the pot. - Season:
Add chopped dill (reserve a little for garnish), lemon juice, nutmeg, salt, and pepper. Simmer gently for another 3–4 minutes. - Taste and adjust:
Adjust seasoning or acidity if needed. - Serve:
Ladle into bowls and garnish with grated cheese and reserved dill, if using. Serve hot.
How to Serve Koperkowa
Traditionally served as a starter before the main meal, this potato-based version is hearty enough to enjoy as a standalone dish for lunch or a light dinner.
Variations to Try
This soup is wonderfully flexible. Here are some tasty twists:
- Use Rice or Grains – Try cooked rice, millet, or barley instead of potatoes.
- Swap in Pasta – Egg noodles or drop dumplings work beautifully.
- Add Protein – Stir in small poultry meatballs (pulpety) or serve with halved boiled eggs.
- Vegetarian Option – Use vegetable stock to make it meat-free.
Storage Tips
- Refrigerator: Store cooled soup in an airtight container for up to 3 days.
- Freezer: Let soup cool completely. Freeze in a well-sealed container for up to 3 months. Label with the date.
- Reheating:
- From chilled: Microwave in a covered container for 4–7 minutes until hot, or reheat on the stove over medium-low heat.
- From frozen: Thaw overnight in the fridge, then reheat as above.
Dietary Information
This recipe is naturally gluten-free.
To make it vegetarian, simply use a vegetable-based stock.
Final Thoughts
Potato Dill Soup is a classic for a reason—it’s simple, comforting, and flavorful. Whether you’re new to dill or a longtime fan, this koperkowa z ziemniakami will win you over with its rich creaminess and fresh herbal kick.