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Chunky Potato Dill Soup

Chunky potato dill soup in a white ceramic bowl topped with fresh dill sprigs and a swirl of coconut milk
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This Chunky Potato Dill Soup is a hearty, creamy, and comforting vegan one-pot meal made with Yukon Gold potatoes, fresh dill, and coconut milk. Naturally gluten-free and ready in 45 minutes.

Ingredients

Scale
  • 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
  • 6 cups vegetable broth, plus more as needed
  • 1 tablespoon fresh dill, plus more for garnish
  • 1 teaspoon dried dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fresh lemon juice

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 to 7 minutes until softened and translucent.
  2. Add the minced garlic and stir constantly for 1 minute until fragrant. Do not allow it to brown.
  3. Add the diced potatoes, vegetable broth, fresh dill, dried dill, salt, and pepper. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook uncovered for 20 to 25 minutes until potatoes are completely fork-tender.
  4. Use an immersion blender to partially blend the soup for 10 to 15 seconds, leaving visible potato chunks. If using a regular blender, transfer 2 cups of soup, blend until smooth, and return to the pot. Never fill a regular blender more than halfway with hot liquid.
  5. Reduce heat to low. Stir in the coconut milk and lemon juice and heat for 2 to 3 minutes. Do not boil after adding coconut milk.
  6. Taste and adjust with additional salt, pepper, or lemon juice as needed.
  7. Ladle into bowls and top with fresh dill. Serve immediately.

Notes

  • Yukon Gold potatoes are best for their creamy buttery texture. Red potatoes or other waxy varieties also work well.
  • Do not skip the lemon juice. It brightens all the flavors and balances the richness of the coconut milk.
  • The soup thickens as it sits. Stir in extra vegetable broth when reheating to reach your desired consistency.
  • For a lighter version, substitute unsweetened cashew milk or soy milk for the coconut milk.

Nutrition

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