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Potato Dill Soup

Creamy, easy, Potato Dill Soup, definitely comfort food in my book!   After a long day at work, I often crave a nice big bowl of soup, and some warm bread for dinner.  Add in a good salad, and that’s all I need.   This Potato Dill Soup, with bites of sweet and slightly salty ham, creamy broth, tender potatoes and just a hint of dill is a unique twist on Potato Ham chowder that the whole family will love. 

Make this soup using Intentional leftovers;  ham from Sunday dinner is perfect and makes quick work of this delicious recipe.   Use the soup for a quick, easy and comforting dinner on a Monday night, or for delicious lunches throughout the week.  What ever you decide, DO pin this recipe now, and DEFINITELY make it!  You won’t be sorry.  It’s delicious and it’s flexible. 

Adjusting this soup for dietary needs?

The base of this soup is a simple one, and easily modified to suit almost any dietary need.  You can easily make it Gluten Free,  Dairy Free, or even vegetarian.    Here’s a few quick tips to help you make these changes. 

• Leave out the cream and double the broth for a dairy free version
• Use cornstarch to make it Gluten free.

You can also add in other vegetables, as noted in the recipe, such as carrots or celery for a heartier soup if you wish.  Small pieces of cauliflower or some peas would also make a nice addition and add a pop of color.   Green onions also make a nice garnish and just a hint more flavor.

Potato Dill Soup

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Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 Tbsp butter
• 1 large leek, thinly sliced (2 cups sliced)
• 1 Clove garlic, minced
• 4 Medium potatoes, diced in ½ inch cubes (8 cups cubed)
• 2 Cups, diced ham
• 6 Cups low sodium chicken broth
• 2 tsp dried dill
• 1 1/2 Cups milk
• ¼ Cup flour
• Salt and pepper to taste
• Optional: If you want more vegetables, you can add a cup each of diced celery and carrots when you add the leeks.
• Fresh herbs or green onion for garnish

Instructions

1. In a large pot or dutch oven, melt the butter on medium heat, then add the leeks and garlic.
2. Saute until leeks have softened and become fragrant.
3. Add the potatoes, ham, chicken broth, dill, salt and pepper. Increase heat, bring to a boil, then reduce to a simmer and cover for about 20 minutes, until potatoes have begun to soften.
4. Add 1 cup of milk, then whisk the flour with the remaining ½ cup of milk and add to the pot. Stir well and continue to heat until the soup has thickened
5. Serve with a sprinkle of fresh herbs or green onions.