Potato And Buttermilk Soup

For extra rich flavor, swirl in a spoonful of sour cream before serving.

Garnish the soup with a sprinkle of fresh chopped dill or chives.

Try different herbs like parsley or thyme in place of the dill.

Try adding a pinch of nutmeg or a dash of smoked paprika for additional flavor.

To make the soup extra creamy, blend in a bit of cream cheese or heavy cream at the end.

Why use buttermilk this recipe?

Buttermilk adds a tangy flavor and helps create a creamy texture in the soup.

Can I substitute something else for buttermilk?

You can make your own buttermilk by adding 1 tablespoon lemon juice or vinegar to milk (let it stand for 10 minutes to thicken). Or, you can substitute heavy cream, half-and-half, or regular milk, but the soup will lose some of its tanginess and creaminess.

Can I use dried dill?

You can substitute dried dill, but you'll need about 1/3 as much as dried herbs are more concentrated in flavor. You'll need about 1/3 teaspoon for this recipe (since it's an odd measurement, you can just eyeball it by using a heaping 1/4 teaspoon of dried dill).

Can I use vegetable stock instead of chicken stock?

You can use vegetable stock although the soup may not taste as rich.

How should I store leftovers of this soup?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.

Can I freeze this potato soup?

You can freeze the soup in airtight containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

How can I make this soup thicker?

To thicken the soup, you can add a flour and butter roux, a cornstarch slurry, or blend in some extra cooked potatoes.

What type of potatoes work best in this soup?

Starchy potatoes like Russet or Yukon Gold work best in this soup as they break down easily and create a creamy texture.

Should I peel the potatoes before dicing?

Peeling the potatoes is recommended for this soup since it will be pureed. If you prefer a chunky soup you can leave the skins on and skip the step that purees the soup.

Dutch Oven: For cooking the potatoes, onions, and chicken stock over medium-high heat. It retains heat well and has ample room for all the ingredients. A very large saucepan or stock pot will also work.

Measuring Cups and Spoons: For measuring ingredients such as the potatoes, buttermilk, and dill.

Blender or Food Processor: Used to puree the cooked potato and onion mixture until smooth. You can also use an immersion blender if you have one (much easier!).

Wooden Spoon or Spatula: Helpful for stirring the ingredients in the Dutch oven while cooking.

Ladle: For serving the hot soup once it is prepared.

Cutting Board: For safely dicing the potatoes and onions before cooking.

Sharp Knife: For peeling and dicing the potatoes and cutting the onions.

Crusty Bread: Serve the soup with a side of warm, crusty bread for dipping. The texture of the bread contrasts well with the creaminess of the soup.

Grilled Cheese Sandwich: Pairing this soup with a classic grilled cheese sandwich adds a nostalgic touch.

Smoked Salmon: Flake some smoked salmon over the soup for a fancy feel. The smoky flavor pairs well with the dill and adds a touch of class.

Chives: Sprinkle chopped chives on top before serving. Their mild onion flavor adds a fresh element that brightens the soup and makes it visually appealing.

Crispy Bacon Bits: Crumble crispy bacon on top to provide a savory depth.

Microgreens: Garnish the soup with microgreens for a pop of color and a slight peppery flavor.

Roasted Garlic: Add a hint of roasted garlic to the soup for a sweet, mellow depth of flavor that enhances the overall richness.

Cheese Croutons: Top the soup with cheese croutons. Because, why not?

Herbed Oil Drizzle: A drizzle of herbed oil, like basil or parsley-infused olive oil, on top of the soup can provide a finish that tastes and smells amazing.