Creamy Potato & Dill Soup (Koperkowa) Recipe
If you are craving a soul-warming, velvety bowl of comfort, you absolutely must try this Creamy Potato & Dill Soup (Koperkowa) Recipe. This traditional Polish delight brings together tender young potatoes, fresh fragrant dill, and a luscious creamy texture that feels like a welcoming hug on a chilly day. The subtle hints of nutmeg and lemon brighten the soup beautifully while the grated cheese flakes add just the right touch of indulgence. It’s simple yet bursting with flavor, perfect for cozy dinners or impressing friends with authentic Eastern European charm.
Ingredients You’ll Need
Gathering just a handful of fresh, simple ingredients is all it takes to create this vibrant soup. Each component plays a special role, from the buttery onions that build the base, to the fresh dill that brings brightness and character, making every spoonful an irresistible experience.
- 1/2 medium onion: Brings sweetness and depth when gently sautéed.
- 2 medium carrots: Adds a subtle natural sweetness and vibrant color.
- 14 oz (400 g) young potatoes: Creamy, tender potatoes that are the heart of the soup; traditional or regular potatoes work fine.
- 1 tablespoon butter: Essential for that rich, comforting base flavor.
- 32-35 oz (0.9-1 litre) stock: Vegetable or meat stock provides a flavorful liquid foundation – homemade is best.
- 7-9 oz (200-250 g) heavy cream (30%-36% fat): Creates the signature silky texture of this dish.
- 1 large bunch fresh dill (3.5 oz, 100 g): The star herb that brightens the soup with its fresh, grassy notes.
- 1 tablespoon lemon juice: Adds a refreshing, zesty lift balancing the creaminess.
- ½ teaspoon nutmeg: Offers a warm, aromatic complexity.
- Salt and black pepper: Season to taste for perfect balance.
- 1/3 cup hard cheese, grated: Optional but highly recommended for a rich umami finish.
How to Make Creamy Potato & Dill Soup (Koperkowa) Recipe
Step 1: Prepare the Vegetables
Start by peeling your vegetables with care. Dice the onion finely to ensure it softens evenly, chop the potatoes into small cubes for quick cooking, and grate the carrots using the largest holes of your grater. This combination of textures is key for achieving that hearty yet smooth mouthfeel.
Step 2: Sauté the Onion and Vegetables
Heat the butter over medium-low heat in a thicker-based cooking pot or skillet to avoid burning. Add your diced onions with a pinch of salt and gently cook until they become translucent and sweet-smelling. Then toss in the potatoes and grated carrots, stirring occasionally for 2-3 minutes to awaken their flavors.
Step 3: Cook in Stock
Pour in your pre-prepared stock, bringing it almost to a boil. Reduce to a simmer and partially cover the pot with a lid to allow gentle cooking. After about 20 minutes, the potatoes should be soft and ready for blending, creating the base that makes this Creamy Potato & Dill Soup (Koperkowa) Recipe so luscious.
Step 4: Blend in the Cream
Ladle one cup of the hot soup into a separate bowl, then slowly stir in the heavy cream. Use a fork or spoon to mix until smooth, then return this creamy mixture to the pot. This gentle method prevents curdling and ensures a smooth, velvety consistency every time.
Step 5: Add Dill and Seasonings
Chop your fresh dill finely, but reserve a small amount for garnishing later. Add the dill into the soup along with lemon juice, nutmeg, salt, and freshly ground black pepper. Let it cook over medium-low heat for an additional 3 to 4 minutes so the flavors marry beautifully.
Step 6: Final Taste and Adjust
Give the soup a final stir and taste. If you feel it could benefit from a little more acidity or seasoning, don’t hesitate to add an extra splash of lemon or a pinch more salt and pepper. This tasting step ensures your Creamy Potato & Dill Soup (Koperkowa) Recipe is perfectly balanced and bursting with flavor.
How to Serve Creamy Potato & Dill Soup (Koperkowa) Recipe
Garnishes
Fresh chopped dill sprinkled on top lends a burst of green freshness, while a few flakes of grated hard cheese add a nutty, savory finish that melts slightly into the warm soup. These simple touches elevate the presentation and enhance taste wonderfully.
Side Dishes
This soup pairs beautifully with rustic rye bread or crusty baguette slices to soak up every creamy drop. A light salad with tangy vinaigrette or pickled vegetables also makes a lovely companion, offering crisp contrasts to the rich soup.
Creative Ways to Present
Serve your cream soup in charming white bowls or rustic stoneware for authentic appeal. You can swirl a bit of extra cream on top for a decorative touch or sprinkle toasted seeds like pumpkin or sunflower for a delightful crunch. For a special occasion, add a dollop of sour cream with a dill sprig.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer your soup into airtight containers and keep refrigerated for up to 3 days. The flavors actually deepen overnight, making leftovers a tasty treat!
Freezing
This soup freezes well, but because of its creamy nature, it’s best to freeze before adding heavy cream. Make the soup base, cool it completely, and freeze in portions. When ready to enjoy, thaw overnight and stir in freshly added cream during reheating for best texture.
Reheating
Reheat gently on low heat, stirring frequently to prevent sticking or curdling. Add a little extra cream or stock if it thickens too much when warming. Never boil the soup after the cream is added to keep that perfect smooth texture.
FAQs
Can I use regular potatoes instead of young potatoes?
Absolutely! Regular potatoes work just as well. The key is to cut them into small cubes so they cook evenly and soften nicely to create that creamy texture.
Is it necessary to use fresh dill?
Fresh dill is highly recommended because it delivers the characteristic bright, herbal flavor essential to this soup. Dried dill will not provide the same aromatic punch and may alter the final taste.
Can I make this soup vegetarian or vegan?
Yes! Use vegetable stock and substitute the butter with plant-based margarine. For the cream, plant-based alternatives like coconut cream or cashew cream work well, though the flavor will be slightly different.
How thick should the soup be?
This soup should be creamy and slightly thick but still spoonable, not a puree. The heavy cream and the starches from the potatoes help achieve that perfect consistency.
What cheese works best for garnish?
Try hard cheeses like Polish Bursztyn or Italian Parmesan for their rich umami and texture. Feel free to experiment with similar cheeses based on your preference and availability.
Final Thoughts
I truly encourage you to give this Creamy Potato & Dill Soup (Koperkowa) Recipe a try. It’s a comforting, heartwarming bowl that feels like a little gift of goodness from my kitchen to yours. Whether it’s a chilly evening or you simply want to treat yourself to something special, this soup is straightforward, delicious, and sure to become a beloved favorite. Enjoy every spoonful!
PrintCreamy Potato & Dill Soup (Koperkowa) Recipe
Creamy Potato & Dill Soup (‘Koperkowa’) is a comforting Polish-inspired soup made with tender potatoes, fresh dill, and a rich cream base. This hearty yet delicate soup combines sautéed onions, grated carrots, and a flavorful stock, finished with a touch of lemon juice and nutmeg for brightness and warmth. Perfect for a cozy meal, it is garnished with fresh dill and grated hard cheese to add texture and depth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Polish
Ingredients
Vegetables
- 1/2 medium onion (roughly 2.5 oz, 70 g), white or yellow
- 2 medium carrots (roughly 5 oz, 140 g)
- 14 oz (400 g) young potatoes, or regular potatoes as substitute
- 1 large bunch fresh dill (3.5 oz, 100 g)
Dairy & Fats
- 1 tablespoon butter
- 7–9 oz (200–250 g) heavy cream, 30% or 36% fat
- 1/3 cup hard cheese (e.g. Polish Bursztyn, Italian Parmesan), grated into flakes
Liquids & Seasonings
- 32–35 oz (0.9 – 1 litre) vegetable or meat-based stock, ideally homemade
- 1 tablespoon lemon juice
- ½ teaspoon ground or grated nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Peel and prepare vegetables: Peel the onion, carrots, and potatoes. Dice the onion finely and the potatoes into small cubes. Grate the carrots using the largest holes of a box grater. Set all aside for cooking.
- Start cooking base: Place a cooking pot or a skillet with a thick base on medium-low heat. Melt one tablespoon of butter, add the diced onion with a tiny pinch of salt, and sauté occasionally until the onion becomes translucent and fragrant.
- Add potatoes and carrots: Add the diced potatoes and grated carrot to the pot. Stir and continue frying gently for 2-3 minutes to blend flavors before adding liquid.
- Simmer with stock: Pour in the vegetable or meat stock, bring to a near boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and cook for about 20 minutes until the potatoes are soft and cooked through.
- Prepare creamy mixture: Scoop out one cup of the hot soup into a separate bowl. Add the heavy cream and blend together with a fork or spoon until smooth, then return this creamy mixture back into the pot to enrich the soup.
- Add fresh dill and seasonings: Finely chop most of the fresh dill, reserving some for garnish. Stir the dill into the soup along with one tablespoon of lemon juice, half a teaspoon of nutmeg, and generous salt and pepper to taste. Let simmer for another 3-4 minutes on medium-low heat to combine flavors.
- Final taste check and adjust: Taste the soup and adjust seasoning as necessary, adding extra acidity or salt if desired to balance the flavors perfectly.
- Serve: Ladle the hot soup into bowls and garnish with the remaining chopped dill and flakes of hard cheese for added richness and texture. Enjoy immediately.
Notes
- Using young potatoes will yield a more tender texture but regular potatoes work well too.
- For a vegetarian version, use vegetable stock; for more richness, meat-based stock is excellent.
- The soup can be blended more thoroughly if a smoother texture is preferred.
- Adjust cream quantity according to desired richness and creaminess.
- The soup is best served fresh but can be refrigerated for up to 2 days and gently reheated.
- Fresh dill is key to authentic flavor; dried dill will not provide the same fresh aroma.
- Grated hard cheese is optional but adds a salty, savory contrast to the creamy soup.
Keywords: Creamy Potato Soup, Dill Soup, Polish Soup, Comfort Food, Creamy Vegetable Soup, Koperkowa
