Today I’m sharing a recipe for vegan potato dill soup, or a dairy-free version of Polish koperkowa. This one is super comforting and the perfect pick-me-up on chilly winter days. It’s positively loaded with dill. We’re using an entire bunch of fresh dill. That’s a lot! If you made my vegan dill pickle potato chowder (yes, another potato soup recipe) and loved it but found yourself craving even more dill, then make this. In addition to all that fresh dill, this soup is made with a creamy coconut milk base and a touch of lemon. It comes together in a cinch and is absolutely delicious.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: There’s no need to peel the potatoes for this recipe. Unless of course you’re a potato peel hater, in which case, go for it.
More Soup Recipes
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