Creamy Potato Dill Soup

Creamy Potato Dill Soup

Creamy Potato Dill Soup

Serving Size: 4-6

Creamy Potato Dill Soup

Just the right thing for a snowy day, creamy potato soup with tangy dill.


  • 4 medium potatoes, skinned
  • 1/2 lb. tofu
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 5-6 cups boiling water
  • 1 teaspoon salt
  • 2 teaspoons fresh dill or 1 teaspoon dried dill
  • 1/4 teaspoon black pepper


  1. Saute the onions in 1 tablespoon of olive oil. Add the water, salt, and potatoes and cook until tender, about 15 minutes.
  2. Blend the tofu and 1 tablespoon olive oil in a food processor or blender until creamy, adding water if necessary.
  3. Remove potatoes from the water and place in food processor with blended tofu mixture. Blend until smooth.
  4. Return the potato mixture to the boiling water. combine until smooth. Add dill and pepper and cook until hot.


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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