This dill bacon and potato soup is jammed packed with both dill and bacon along with potatoes of course. I love vamping up the dill in this recipe to where it isn’t just a side note flavor but it is the star.
The smokiness from the bacon adds it’s time tested charm as well, You get hunks of bacon in each bite and who doesn’t love that? I am assuming since you are here looking at this recipe you most likely agree.
This soup, like all soups has the option at the end to taste and adjust your salt and pepper preference. It’s just one of those things you will need to do with soups, they reduce differently each time you cook them depending on temperature and how long you cook or simmer them, different stocks have varying sodium levels and then there is always peoples personal preferences. So the recipe offers a base of 1/2 teaspoon of both but definitely taste and adjust from that point.
What you need to make dill bacon and potato soup:
Serves 6
- 4 tablespoons salted butter
- 1 cup shallots – finely minced (Leeks, green onions or onion can be substituted)
- 1/2 cup fresh dill – minced
- 64 ounces chicken stock
- 4 russet potatoes – cut into bite sized chunks
- 2 bay leaves
- 1 cup cream
- 3 tablespoons cornstarch
- 3 tablespoon water
- 1/2 teaspoon salt- more to taste
- 1/2 teaspoon black pepper – more to taste
- 1/2 cup sour cream
- 1 1/2 cups cooked bacon – cut into bite sized chunks
Garnish with:
- Sour Cream
- Green Onions – sliced
- Fresh Dill – minced
- Bacon – chopped
Instructions
- Add butter and shallots to a pot.
- Stir over medium heat until shallots start to soften.
- Add your dill, chicken stock, potatoes and bay leaves and simmer for 10 minutes or until potatoes begin to be tender when pierced with a fork.
- In a small bowl, add cornstarch, water and cream and whisk together.
- Pour that mixture into the soup and bring soup to a boil again, the soup will begin to thicken slightly, so it thinly coats the back of a spoon, though the soup will still be thin.
- Add salt, black pepper, sour cream and cooked bacon, stir, taste and adjust salt and pepper to taste.
- Garnish with sour cream, green onions, fresh dill and more bacon.
Here are a few other soup recipes you may love:
Cabbage Roll Soup
Instant Pot Sausage, Kale and White Bean Soup
Instant Pot Butternut Squash Soup
Chicken Pesto Tortellini Soup
Dill Bacon and Potato Soup
Ingredients
- 4 tablespoons salted butter
- 1 cup shallots – finely minced Leeks, green onions or onion can be substituted
- 1/2 cup fresh dill – minced
- 64 ounces chicken stock
- 4 russet potatoes – cut into bite sized chunks
- 2 bay leaves
- 1 cup cream
- 3 tablespoons cornstarch
- 3 tablespoon water
- 1/2 teaspoon salt- more to taste
- 1/2 teaspoon black pepper – more to taste
- 1/2 cup sour cream
- 1 1/2 cups cooked bacon – cut into bite sized chunks
- Garnish with:
- Sour Cream
- Green Onions – sliced
- Fresh Dill – minced
- Bacon – chopped
Instructions
- Add butter and shallots to a pot.
- Stir over medium heat until shallots start to soften.
- Add your dill, chicken stock, potatoes and bay leaves and simmer for 10 minutes or until potatoes begin to be tender when pierced with a fork.
- In a small bowl, add cornstarch, water and cream and whisk together.
- Pour that mixture into the soup and bring soup to a boil again, the soup will begin to thicken slightly, so it thinly coats the back of a spoon, though the soup will still be thin.
- Add salt, black pepper, sour cream and cooked bacon, stir, taste and adjust salt and pepper to taste.
- Garnish with sour cream, green onions, fresh dill and more bacon.