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Spinach and Potato Soup with Dill

Spinach, Potato, Dill and Carrot Soup

Erica Dinho
5 from 7 votes


  • 3 Tablespoons of butter
  • 1 tablespoon olive oil
  • ½ cup onion finely chopped
  • 3 garlic cloves minced
  • 3 carrots peeled, diced
  • 6 cups vegetable or chicken broth
  • 2 large white potatoes peeled and diced
  • 4 cups spinach
  • 2 tablespoons chopped dill
  • ¼ cup heavy cream plus more for drizzling
  • Salt and pepper to taste


  • In a medium pot over medium heat, melt the butter and olive oil.
  • Add the onion and sautué until translucent, 3 to 4 minutes. Add the garlic and sautué for 1 minute more.
  • Add the carrots, broth and the potatoes, reduce the heat to low, cover and simmer for 15 minutes. Add the spinach, and continue to simmer for about 10 minutes more.
  • Using a food processor or blender, process the soup to a smooth puree. Return the soup to the pan. Add the cream and season with salt and pepper.
  • Ladle the soup into bowls. Drizzle with cream and serve immediately.
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