Creamy Potato and Dill Soup
- 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)
- In a large pot, melt butter over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
- Add carrots and potatoes and cook, stirring occasionally, for 3 minutes.
- Add chicken broth; stir and bring to a boil. Reduce heat to low, cover partially and simmer for 20 minutes.
- Add heavy cream, lemon juice, dill and nutmeg and cook until heated through, 2-4 minutes. Season with salt and pepper to taste.
- 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/
3.5.3229