Last weekend, I went to Los Angeles for a quick getaway. In just three days, I saw “stars,” including:
- Amiel Stanek and his wife at Sapp Coffee Shop
- Gryffin at Los Angeles State Historic Park
- Chrissy Teigen and her two children and dogs at West Hollywood Park Dog Park
- Becca Kufrin and Thomas Jacobs at San Francisco International Airport
And I savored local fare, like:
- The #19 (pastrami, coleslaw, Swiss cheese and Russian-style dressing on double-baked rye bread) and chili cheese fries at Langer’s Delicatessen-Restaurant
- Jade noodles at Sapp Coffee Shop
- Carciofi arrostiti and two pizzas (neo margherita and diavola) at Pizzana
- Deep fried tofu, ong choy and Newport-style lobster at Newport Seafood Restaurant
- Duck rice porridge at Nếp Café
After taking in all these sights and delights, I was ready to return and cook and consume homemade food. So as soon as I could, I pulled out some pantry and fridge staples and prepared a pot of creamy potato and dill soup. It hit the spot.
Creamy potato and dill soup is simple yet satisfying, especially on a chilly morning or afternoon. Serve the concoction straight up or alongside a green salad or sandwich.
Recipe adapted from Polonist.
Creamy Potato and Dill Soup
Makes 4-6 servings
Ingredients
- 1 tablespoon unsalted butter
- ½ medium onion, diced
- 2 medium carrots, peeled and grated
- 1 pound Yukon Gold potatoes, cut into ½" cubes
- 4 cups chicken broth
- ¾ cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- ½ cup chopped fresh dill, plus more for garnish
- ½ teaspoon ground nutmeg
- kosher salt and freshly ground black pepper, to taste
- olive oil and shaved Parmesan cheese (for finish, optional)
Instructions
- In a large pot, melt butter over medium-high heat. Add onion and cook until translucent, 3-4 minutes.
- Add carrots and potatoes and cook, stirring occasionally, for 3 minutes.
- Add chicken broth; stir and bring to a boil. Reduce heat to low, cover partially and simmer for 20 minutes.
- Add heavy cream, lemon juice, dill and nutmeg and cook until heated through, 2-4 minutes. Season with salt and pepper to taste.
- Divide soup among bowls, drizzle with olive oil, if using, and top with additional dill and Parmesan cheese, if using.
