Spinach and Dill Soup

This simple soup is perfect for a before-dinner appetizer or a light lunch.

Serves: 6Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy

Serves: 6


  • 1 lb. russet potatoes, peeled and chopped
  • 2 cups chopped onion
  • 1½ tsp. minced garlic
  • 2 tsp. salt
  • 6 cups water
  • 2 packages (10 oz.) frozen spinach, defrosted
  • ½ cup fresh minced dill
  • ¼ cup fresh minced basil leaves
  • ½ cup sour cream


  • In a soup pot, combine the potatoes, onion, garlic, salt, and water. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
  • Remove from heat and allow to cool slightly. Using a blender or food processor, purée the potato mixture along with the spinach, dill, and basil. Return to the pot and heat slowly and thoroughly.
  • Garnish each serving with a spoonful of sour cream.