Mediterranean Creamy Potato Dill Soup
This soup is a cozy blend of tender potatoes, fresh dill, garlic and a touch of cream. It has the warmth of a classic comfort dish with bright Mediterranean flavors. The texture is silky and rich, but the ingredients stay simple and familiar. It works well as a light dinner, a starter or something warm to sip during colder days. The dill and lemon give it a clean finish that keeps it from feeling heavy.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
4 large potatoes, peeled and diced
1 medium carrot, chopped
4 cups vegetable or chicken broth
1 cup milk or half-and-half
1 teaspoon salt, or to taste
1 teaspoon black pepper
1 teaspoon dried oregano
½ teaspoon paprika
¼ teaspoon crushed red pepper (optional)
¼ cup fresh dill, chopped
Juice of half a lemon
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and cook until soft and lightly golden.
Stir in the garlic and cook for another minute.
Add the potatoes and carrot. Stir to coat them in the oil.
Season with salt, pepper, oregano, paprika and crushed red pepper.
Pour in the broth. Bring it to a boil, then lower the heat.
Simmer until the potatoes are very tender.
Blend the soup with an immersion blender until smooth. You can keep some chunks if you like texture.
Stir in the milk or half-and-half and let it warm gently.
Add the dill and lemon juice just before serving.
Tips
Cut the potatoes into even pieces so they cook at the same rate.
If you like a thicker soup, reduce the broth slightly or simmer uncovered for a few extra minutes.
If you prefer it thinner, add a splash of warm water or broth at the end.
Fresh dill makes a big difference. Add most of it at the end to keep its flavor bright.
Use a starchy potato like Russet or Yukon Gold for a creamier texture.
Sauté the onion long enough to develop sweetness. It builds a better base for the soup.
Warm the milk before adding it so it blends smoothly and doesn’t curdle.
If using dairy-free milk, choose something neutral like unsweetened almond or oat milk.
Add the lemon slowly. A little goes a long way and keeps the soup balanced.
Cook the soup low and slow after adding the dairy. Boiling it too hard can affect the texture.
Variations
Greek-style: Add a spoon of Greek yogurt before serving for extra tang.
Creamy dill chicken: Stir in cooked shredded chicken to make it more filling.
Spinach blend: Add a handful of baby spinach during the last few minutes and blend it with the soup.
Broccoli boost: Add steamed broccoli and blend it in for more richness.
Feta topping: Sprinkle crumbled feta on top for a salty finish.
Smoked paprika version: Swap regular paprika with smoked to give the soup deeper flavor.
Tahini swirl: Add a spoon of tahini at the end for a nutty Mediterranean twist.
Lemon-garlic twist: Increase the lemon juice and garlic for a sharper and cleaner taste.
Vegetarian protein: Stir in cooked white beans or chickpeas after blending.
Herb mix: Replace dill with parsley, basil or a mix if you want a different herbal flavor.
Q&A
Can I make this soup ahead of time?
Yes. It keeps well in the fridge for about three days. Reheat it gently.
Can I freeze it?
Yes, but soups with dairy can separate. If freezing, add the milk after thawing during reheating.
Can I use sweet potatoes instead of regular potatoes?
You can, but the flavor will be sweeter and the color deeper.
How can I make it dairy-free?
Use olive oil plus unsweetened oat or almond milk. Avoid coconut milk because it changes the flavor.
What if I don’t have fresh dill?
Use dried dill, but only a small amount. Start with 1 teaspoon and adjust.
Can I leave the soup chunky instead of blending it?
Yes. Just mash some of the potatoes with a spoon to thicken it slightly.
Which broth works best?
Vegetable broth keeps the flavor light. Chicken broth makes it richer.
How do I fix a soup that turned too thick?
Add warm broth or water a little at a time until it reaches the texture you want.
What if it’s too salty?
Add a diced potato and simmer until tender, then blend. It absorbs excess salt.
Can I add meat?
Yes. Cooked chicken, turkey or even small pieces of sautéed sausage work well.
Nutrition
(per serving, estimated)
Calories: 270
Protein: 6g
Carbs: 37g
Fat: 12g
Fiber: 4g
Sodium: 500mg
Conclusion
This creamy potato dill soup is warm, simple and easy to tailor. It gives you a comforting base that works with many Mediterranean touches. You can keep it light or make it richer. You can blend it completely smooth or keep it rustic. Its ingredients are basic but the combination feels fresh. It’s the kind of recipe you can make on a busy night or enjoy slowly on a weekend. If you love bright herbs, gentle creaminess and classic potato soups, this one fits right in.