Dill Potato Soup

For dill month with the Plant Wonder Collective, I decided to make potato soup! Dill pairs so nicely with potatoes, and gives the soup a fresher flavor for springtime rather than a heavier, wintry taste.

You could make your own favorite potato soup recipe and simply add dill in wherever herbs are called for, or you can try out this easy slow cooker recipe I used!

Slow Cooker Dill Potato Soup

Ingredients

• 6 slices bacon, diced
• 2-3 pounds petite red/gold potatoes, chopped (no need to peel)
• 3-4 cups chicken stock
• 1 yellow onion, chopped
• 3-4 cloves garlic, minced
• 2-3 sprigs fresh dill
• 2 sprigs fresh thyme or 1 tsp dried thyme
• 1 tablespoon butter
• 1 cup shredded cheddar cheese, plus more to top
• 1 pint (16 oz) heavy cream
• Salt and pepper, to taste

Directions

• Cook bacon according to your preferred method.
• Add potatoes, bacon, 3 cups of the chicken stock, onion, garlic, dill, thyme, and butter into 4-quart slow cooker and stir to combine.
• Cover and cook, on low heat for about 7-8 hours or high heat for about 3-4 hours, until potatoes are tender.
• Use a potato masher to mash the potatoes to your desired consistency. Add in cheese and heavy cream, stirring until smooth. Salt and pepper to taste.
• Replace cover and cook on low heat until warmed through, stirring occasionally, for about 15-20 minutes. If the mixture is too thick, add more chicken stock as needed.
• Top with more shredded cheese to serve.

Recipe adapted from this one by Damn Delicious.