Potato Dill Polish Soup  

Ingredients

• 1/2 medium yellow onion (about 1/3 cup chopped) 
• 2 medium carrots (about ¾ cup) roughly grated or diced 
• 2-3 medium young potatoes (about 14 oz.) (Can also use regular potatoes.) 
• 3 tablespoons butter 
• 4 ½ cups chicken and/or vegetable broth  
• 1 cup heavy cream 
• 1 large bunch fresh dill, or 2 tablespoons dried dill (divided: save some for garnish) 
• 1 tablespoon lemon juice (or white wine vinegar or distilled vinegar) 
• ½ teaspoon nutmeg 
• Salt and pepper to taste 
• For garnish (optional): Bursztyn or parmesan cheese, about 1/3 cup 

Notes
Shortcut: Buy already diced onion or a mix of diced onions, carrots, and celery.) 

Texture Modification: If you like, use an immersion blender to blend the soup at the end. (This modification also means no need to be precise about dicing.) 

Method Modification: This would also work well in the Instant Pot instead of the stovetop. If using Instant Pot, use sauté’ function for first three steps, then set the IP to 8 Manual>>High Pressure and cook for 8 minutes, then quick release. 

Directions

1. Dice onions and potatoes, and dice or roughly grate carrots. Set aside, keeping each vegetable separate. 
2. Melt a tablespoon of butter in bottom of soup pot. Add diced onions and sauté until translucent. 
3. Add carrots and potatoes and the other two tablespoons of butter, stirring occasionally, until slightly softened. (About 3 minutes, or a little longer if carrots are diced instead of grated). 
4. Pour in the broth, stir the vegetables to mix, and heat until almost boiling. Cover pot partially and let simmer for about 20 minutes, or until potatoes have softened. 
5. Stir in the cream, most of the dill, and vinegar. Season with salt, pepper, and nutmeg. Stir to combine and let simmer for a few more minutes. Adjust to taste with more cream/spices/vinegar as needed.  
6. [Blend with immersion blender if prefer smoother texture]. 
7. Serve with rest of dill (and cheese, if your choose) as garnish.