Creamy Potato Dill Soup

 

Ingredients:

• 2 tablespoons unsalted butter
• 6 spring onions (scallions), white and light green parts only, chopped
• 2 medium carrots, sliced
• 1 pound potatoes, peeled and cut into bite-sized cubes
• 5 cups vegetable stock
• 1/2 cup heavy cream
• 1/2 teaspoon nutmeg
• 1 bunch dill, chopped (about 1 packed cup)
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large pot over medium heat, melt the butter. Add the spring onions and carrots and cook for 5-6 minutes, stirring occasionally, until softened.
2. Add the potatoes and vegetable stock, stir to combine, and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the potatoes are fork-tender.
3. In a small bowl, temper the cream by stirring in a ladle of hot soup. Add the cream mixture to the pot and stir to combine.
4. Stir in the nutmeg, salt, pepper, and dill. Cook for 2-3 minutes more, or until heated through.
5. Adjust the seasoning to taste and serve immediately, garnished with additional fresh dill if desired.