Ingredients

1/2 medium white or yellow onion (about 2.5 oz)

2 medium carrots (about 5 oz)

14 oz baby potatoes or regular potatoes

1 tbsp butter

32 to 35 oz homemade or store-bought stock (vegetable or meat)

7 to 9 oz heavy cream (30% or 36% fat)

1 large bunch (3.5 oz) fresh dill

1 tbsp lemon juice

1/2 tsp ground nutmeg

Salt, to taste

Freshly ground black pepper, to taste

1/3 cup shredded hard cheese (such as Bursztyn or Parmesan)

Instructions

Step 1: Peel the onion, carrots, and potatoes. Dice the onion finely and cube the potatoes into small pieces. Grate the carrots using the largest holes on a box grater. Set all prepared vegetables aside.

Step 2: Place a pot with a thick base on medium-low heat. Melt the butter, add diced onion and a pinch of salt. Sauté until onions become translucent, stirring occasionally.

Step 3: Add the cubed potatoes and grated carrots to the pot. Stir and cook for 2-3 minutes to blend the flavors.

Step 4: Pour in the stock. Bring to a near boil, then reduce heat to simmer. Partially cover and cook about 20 minutes, until potatoes are tender.

Step 5: Ladle about one cup of hot soup into a bowl. Whisk in the heavy cream to temper it. Return the mixture to the pot and stir well.

Step 6: Finely chop most of the dill, reserving some for garnish. Stir dill, lemon juice, nutmeg, salt, and pepper into the soup. Cook 3-4 minutes on medium-low to combine flavors. Adjust seasoning as needed.

Step 7: Serve the soup hot, garnished with reserved dill and a sprinkle of shredded cheese.

Tips & Variations

Use waxy potatoes like Yukon Gold or red potatoes to keep the soup creamy without turning mushy.

Fresh dill is essential, but if unavailable, use 1-2 tablespoons of dried dill instead.

For a lighter soup, substitute heavy cream with Greek yogurt added off the heat.

Try Parmesan or aged cheddar as a substitute for Bursztyn cheese to add a savory finish.

Use vegetable stock for a vegetarian version or chicken/beef stock for richer flavor.

Replace lemon juice with white wine vinegar or lime juice if desired.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days, where the flavors will continue to meld. It also freezes well for up to 3 months, though the cream may separate slightly upon thawing. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Whisk while warming and add a splash of cream or stock if the texture seems too thick.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, regular waxy potatoes like Yukon Gold or red potatoes work well. Just peel and cut them into evenly sized cubes for even cooking.

How do I prevent the cream from curdling?

Add the cream at the end of cooking and temper it by mixing it with a small amount of hot soup before stirring it back into the pot. Keep the heat low after adding cream and avoid boiling.