Slow Cooked Potato Soup with Dill

There’s nothing quite like a bowl of warm, creamy potato soup to chase away the chill. And when it’s slow cooked to perfection with tender carrots, celery, and a touch of fresh dill, it becomes the kind of cozy comfort food that fills your kitchen with the most inviting aroma. This Slow Cooked Potato Soup with Dill is simple, rustic, and incredibly satisfying — the kind of soup that hugs you back.

Behind the Recipe

This soup was born on a gray, drizzly afternoon when all I wanted was something warm, hearty, and unfussy. I had a few staple veggies on hand and some fresh dill that needed using. What started as a quick experiment in the slow cooker turned into a family favorite. Now, it’s the first thing I make when I want a little comfort in a bowl without a lot of effort.

Recipe Origin or Trivia

Potato soup has humble roots across many cultures, often prepared with basic vegetables and dairy for a nourishing, budget-friendly meal. In Eastern European kitchens, dill is a classic addition to soups, thanks to its bright, herbal notes that balance out rich, creamy textures. This version celebrates that heritage by letting the potatoes and dill shine in a slow-cooked, no-fuss format.

Why You’ll Love Slow Cooked Potato Soup with Dill

This soup is warm, flavorful, and just the right kind of simple.

Versatile: Enjoy it as a light lunch, hearty dinner, or pair it with crusty bread for a full meal.

Budget-Friendly: Made from pantry and produce staples, it’s easy on the wallet.

Quick and Easy: The slow cooker does the hard work while you go about your day.

Customizable: You can blend it smooth or leave it chunky, and swap veggies if needed.

Crowd-Pleasing: It’s mild, creamy, and universally loved by both kids and adults.

Make-Ahead Friendly: Preps in minutes and keeps well in the fridge.

Great for Leftovers: Tastes even better the next day after the flavors meld.

Chef’s Pro Tips for Perfect Results

For the creamiest, most comforting soup experience, follow these tips:

1. Sauté the aromatics first: If you have time, lightly sauté the onion, carrots, and celery in the butter before slow cooking for richer flavor.
2. Cut potatoes evenly: This ensures they cook at the same rate and soften uniformly.
3. Blend to your liking: Blend half the soup for a creamy-chunky texture or all of it for smoothness.
4. Add milk at the end: Stir in the milk after cooking to prevent curdling.
5. Use fresh dill: It adds a clean, herby pop that brightens the entire dish.

Kitchen Tools You’ll Need

This soup doesn’t ask much — just a few kitchen basics.

Slow Cooker: The star of the show for gentle, even cooking.

Knife and Cutting Board: For prepping all the vegetables.

Measuring Cups and Spoons: To keep your ratios on point.

Immersion Blender (optional): For blending the soup to your desired consistency.

Ladle: Makes serving easy and mess-free.

Ingredients in Slow Cooked Potato Soup with Dill

Each ingredient works together to create a cozy, satisfying bowl.

1. Butter: 1/4 cup. Adds richness and helps sauté the base vegetables.
2. Carrots: 3 large, cut into 1/2-inch pieces. Bring natural sweetness and color.
3. Celery: 3 large stalks, cut into 1/2-inch pieces. Add a mild, herbal crunch.
4. Onion: 1 large, diced. Builds the flavorful base of the soup.
5. Russet Potatoes: 1 1/2 pounds, peeled and chopped. The creamy backbone of the dish.
6. Water: 4 cups. Forms the broth and keeps the soup light.
7. Salt: 1 1/2 teaspoons. Enhances all the other flavors.
8. Black Pepper: 1/4 teaspoon. Adds a gentle heat and depth.
9. Whole Milk: 1 cup. Stirred in at the end for creamy texture and body.
10. Fresh Dill: 2 tablespoons, chopped. Lifts the soup with a bright, herby finish.

Ingredient Substitutions

Here’s how to tweak things based on what you have.

Russet Potatoes: Yukon golds work well too.

Whole Milk: Use half-and-half for a richer version or almond milk for dairy-free.

Butter: Olive oil can be used in a pinch.

Fresh Dill: Use 1 tablespoon dried dill if you don’t have fresh.

Water: Substitute with vegetable broth for deeper flavor.

Ingredient Spotlight

Russet Potatoes: These starchy spuds break down beautifully in slow cooking, creating a thick, creamy texture without needing cream.

Fresh Dill: Bright, grassy, and slightly tangy — it’s the fresh finish that makes this soup sing.

Instructions for Making Slow Cooked Potato Soup with Dill

Let your slow cooker work its magic while you enjoy the cozy aroma filling your kitchen.

1. Preheat Your Equipment: No need to preheat the slow cooker, but set it to low or high depending on your preferred cook time.
2. Combine Ingredients: Add butter, carrots, celery, onion, potatoes, water, salt, and pepper to the slow cooker. Stir to combine.
3. Prepare Your Cooking Vessel: Make sure your slow cooker is properly sealed and ready to go.
4. Assemble the Dish: Place the lid on and cook on high for 4 hours or on low for 7–8 hours, until all vegetables are tender.
5. Cook to Perfection: Once everything is soft, stir in the milk. Use an immersion blender if you’d like to partially or fully blend the soup.
6. Finishing Touches: Stir in fresh dill, taste and adjust seasoning if needed.
7. Serve and Enjoy: Ladle into bowls and garnish with extra dill or a swirl of cream if desired.

Texture & Flavor Secrets

This soup is all about contrast — creamy broth with soft potato chunks, sweet carrots, and fresh bites of celery. The dill cuts through the richness with a burst of brightness, and the butter adds velvety smoothness to every spoonful.

Cooking Tips & Tricks

Keep these simple tips in mind to make this soup even better:

• Sautéing the veggies first deepens the flavor.
• If you want it thicker, mash some of the potatoes against the side of the pot.
• Add a splash of cream at the end for a luxurious touch.
• A bit of lemon zest or juice pairs wonderfully with dill.

What to Avoid

These easy fixes will help you dodge common mistakes:

• Overblending: If you blend all the way, the soup can get gluey. Blend in parts instead.
• Adding milk too early: It may curdle with long cooking. Always add at the end.
• Underseasoning: Taste before serving and don’t be afraid to add more salt or pepper.

Nutrition Facts

Servings: 6
Calories per serving: 210

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 4–8 hours
Total Time: 4 hours 15 minutes (or up to 8 hours 15 minutes on low)

Make-Ahead and Storage Tips

This soup is perfect for batch cooking. You can prep all the vegetables and store them in the fridge a day ahead. The cooked soup lasts up to 4 days in the fridge and freezes beautifully for up to 2 months. Just reheat gently on the stove, adding a splash of milk to refresh the texture.

How to Serve Slow Cooked Potato Soup with Dill

Serve this soup with warm crusty bread, a grilled cheese sandwich, or a fresh side salad. Top with shredded cheddar, extra dill, or even a swirl of sour cream for an extra layer of flavor.

Creative Leftover Transformations

Leftovers? Lucky you. Try these:

• Use as a base for a creamy veggie casserole.
• Add chopped bacon and cheese for a loaded potato soup twist.
• Blend fully and serve as a chilled soup in warmer months.

Additional Tips

• Chop veggies uniformly so they cook evenly.
• Don’t skip the dill — it transforms the flavor from simple to standout.
• Serve with a sprinkle of cracked pepper or a drizzle of olive oil for garnish.

Make It a Showstopper

Ladle the soup into rustic bowls, top with a swirl of cream and a generous sprinkle of fresh dill. Serve with toasted bread and a drizzle of herbed butter on the side. Simple, but beautiful.

Variations to Try

• Creamier Version: Add a splash of cream or half-and-half at the end.
• Cheesy Potato Soup: Stir in shredded cheddar cheese.
• Vegan Option: Use olive oil and plant-based milk.
• Hearty Add-In: Add cooked crumbled sausage or bacon.
• Herb Swap: Try parsley or thyme if you’re out of dill.

FAQ’s

Q1: Can I use dried dill instead of fresh?

Yes, use about 1 tablespoon of dried dill.

Q2: Can I blend the soup completely?

Absolutely. Use an immersion blender or regular blender for a smoother texture.

Q3: Can I use broth instead of water?

Yes, vegetable broth adds more flavor.

Q4: Can I make this dairy-free?

Yes, use plant-based butter and milk alternatives like oat or almond milk.

Q5: How do I freeze it?

Let the soup cool completely, then store in airtight containers and freeze for up to 2 months.

Q6: Can I double the recipe?

Yes, just make sure your slow cooker is big enough.

Q7: What can I use instead of russet potatoes?

Yukon golds or red potatoes work well.

Q8: Can I make it on the stovetop?

Yes, simmer on low until vegetables are tender, about 40 minutes.

Q9: Can I add meat to this soup?

Sure! Cooked crumbled sausage or diced ham works great.

Q10: What pairs well with this soup?

Crusty bread, green salad, or grilled cheese sandwiches are perfect.

Conclusion

This Slow Cooked Potato Soup with Dill is cozy, flavorful, and just what you need when comfort food calls. It’s the kind of recipe that’s as simple to make as it is satisfying to eat. Whether you’re meal prepping or looking for a soul-soothing dinner, this one’s worth every spoonful.

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