Ingredients
Equipment
Method
Sauté the vegetables
- Melt the butter in a Dutch oven over medium heat and sauté the onion and carrots until softened, about 5 minutes, stirring occasionally (visual cue: the onion turns translucent).
Simmer until tender
- Add the potatoes, vegetable broth, and bay leaf, bring to a gentle simmer, then simmer for 20 minutes on low (visual cue: the potatoes break easily with a spoon).
Temper and thicken
- Whisk the sour cream and flour together in a bowl until smooth (visual cue: no visible flour lumps remain).
- Temper the mixture by whisking in hot broth a little at a time, then stir the tempered sour cream mixture into the soup over low heat (visual cue: the soup turns creamy and slightly thickens).
Finish with dill
- Stir in the chopped fresh dill and season with salt and pepper to taste (visual cue: the soup turns a brighter green and looks glossy).
Notes
Pro tip: add the fresh dill at the end to keep the flavor bright and grassy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove (avoid boiling to prevent the sour cream from breaking). Freezing is not recommended because dairy soups can separate after thawing. If you need a dairy-light option, use plain Greek yogurt instead of sour cream and warm it gently after tempering.