Creamy Potato and Dill Soup
 
 
Makes 4-6 servings
Ingredients
  • 1 tablespoon unsalted butter
  • ½ medium onion, diced
  • 2 medium carrots, peeled and grated
  • 1 pound Yukon Gold potatoes, cut into ½" cubes
  • 4 cups chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon freshly squeezed lemon juice
  • ½ cup chopped fresh dill, plus more for garnish
  • ½ teaspoon ground nutmeg
  • kosher salt and freshly ground black pepper, to taste
  • olive oil and shaved Parmesan cheese (for finish, optional)
Instructions
  1. In a large pot, melt butter over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
  2. Add carrots and potatoes and cook, stirring occasionally, for 3 minutes.
  3. Add chicken broth; stir and bring to a boil. Reduce heat to low, cover partially and simmer for 20 minutes.
  4. Add heavy cream, lemon juice, dill and nutmeg and cook until heated through, 2-4 minutes. Season with salt and pepper to taste.
  5. Divide soup among bowls, drizzle with olive oil, if using, and top with additional dill and Parmesan cheese, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-potato-and-dill-soup/