Chunky Potato Dill Soup

Chunky Potato Dill Soup might just be the most satisfying bowl of soup I make all year. It is thick, creamy, full of fresh herb flavor, and comes together in one pot without any fuss. I started making this on cold weeknights when I wanted something filling but did not want to spend hours in the kitchen.

I still remember the first time I added coconut milk instead of cream to my potato soup. I was honestly skeptical, but the result was silkier than I expected, with a subtle richness that did not weigh it down at all. This creamy vegan potato soup has become a staple in my kitchen every fall and winter. The fresh dill is what sets it apart from every other potato soup recipe out there. It adds a brightness that makes the whole bowl come alive.

Simple Ingredients for a Perfect Bowl

I always reach for Yukon Gold potatoes in this chunky potato dill soup because their naturally buttery texture holds up beautifully during simmering while still blending into a creamy base. Pro tip: skip the peeling and just scrub them well. The skin adds texture and extra nutrients. Here is everything you need:

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, scrubbed and diced into 1/2-inch cubes (red potatoes or other waxy varieties also work)
• 6 cups vegetable broth, plus more as needed for thinning
• 1 tablespoon fresh dill, plus more for garnish (fresh dill is strongly recommended over dried alone for the best flavor)
• 1 teaspoon dried dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (13.5 oz) full-fat coconut milk (unsweetened cashew or soy milk also works for a lighter result)
• 1 tablespoon fresh lemon juice

How to Make This Hearty Potato Dill Soup

I recommend reading through all the steps before you start. Prepping all your vegetables ahead of time makes this one-pot potato soup come together quickly and without stress.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrots, and celery. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are softened and the onion turns translucent. You will notice a sweet, savory aroma developing as they cook down.

Step 2: Add the minced garlic and stir constantly for about 1 minute until fragrant. Watch it carefully here. Garlic can go from golden to bitter very quickly over medium heat.

Step 3: Add the diced Yukon Gold potatoes, vegetable broth, fresh dill, dried dill, salt, and pepper. Stir to combine. Raise the heat to medium-high and bring the soup to a boil, then reduce to a steady simmer. Cook uncovered for 20 to 25 minutes, until the potatoes are completely fork-tender. A fork should slide through a potato cube with no resistance at all.

Step 4: Now comes the step that gives this chunky potato dill soup its signature texture. Use an immersion blender to partially blend the soup directly in the pot. About 10 to 15 seconds is enough. You want a creamy base with visible potato chunks still floating throughout. If you are using a regular blender, carefully ladle about 2 cups of the hot soup into the blender. Never fill a regular blender more than halfway with hot liquid, and always hold a folded kitchen towel firmly over the lid. Blend until smooth, then stir it back into the pot.

Step 5: Reduce the heat to low and stir in the full-fat coconut milk and fresh lemon juice. Heat for 2 to 3 minutes, stirring gently. Do not let the soup return to a boil after adding the coconut milk. Boiling can cause it to separate and look curdled.

Step 6: Taste the soup and adjust seasoning. A pinch more salt or a small squeeze of extra lemon juice can make a big difference at this stage.

Step 7: Ladle into bowls and top generously with fresh dill sprigs. Serve immediately.

What to Serve with Your Chunky Potato Dill Soup

This creamy vegan potato soup pairs beautifully with simple, hearty sides that complement its bright herb flavor. Here are the best sides for chunky potato dill soup:

Crusty sourdough bread: Thick slices are perfect for dipping into the creamy broth and scooping up every last bit of soup from the bowl.

Homemade croutons: Golden, garlicky croutons scattered on top add a satisfying crunch that contrasts the soft potato texture in every bite.

Toasted pumpkin seeds: Sprinkled over the bowl just before serving, they add a nutty depth and a firm texture that elevates the whole dish.

Fresh green salad: A light arugula or mixed greens salad dressed with lemon vinaigrette balances the richness of the soup and makes the meal feel complete.

Swirl of coconut milk: A small drizzle on top right before serving adds a polished look and an extra layer of creamy flavor.

More Comforting Soups to Warm You Up

If you loved this chunky potato dill soup, there are plenty of other hearty, satisfying bowls waiting for you. For another rich and creamy bowl that comes together fast, try the Best Garlic Potato Soup or the deeply flavorful Creamy Cajun Potato Soup for a spiced-up twist on potato comfort food.

Looking to branch out beyond potato soups? The veggie-packed Easy Vegetable Orzo Soup is light yet satisfying and pairs perfectly with crusty bread just like this recipe does. For something heartier with bold flavors, the Mediterranean Lentil Soup is a naturally vegan option that is just as easy to make in one pot.

Storing Leftovers and Reheating Like a Pro

This soup stores really well, which makes it a smart choice for weekly meal prep. Transfer any cooled leftovers to an airtight container and refrigerate for up to 5 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Keep in mind that the potatoes will absorb more liquid during freezing, and the texture may be slightly softer once thawed.

When it is time to reheat your chunky potato dill soup, warm it slowly on the stovetop over medium-low heat, stirring often. I recommend adding a splash of vegetable broth as you reheat it since the soup thickens considerably as it sits. You can also microwave individual servings for 2 to 3 minutes, stirring once halfway through.

Pro tip: this soup genuinely tastes better the next day. An overnight rest in the fridge allows all the fresh dill and vegetable flavors to deepen and blend together beautifully.

Common Questions About This Potato Dill Soup

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