Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 3 large potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 1 teaspoon dried marjoram
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons fresh dill, chopped
  • 1 cup sour cream
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

  1. Melt the butter in a large pot over medium heat. Add the diced onion and sauté until translucent (about 5 minutes).
  2. Add the cubed potatoes to the pot and stir for 2-3 minutes. Pour in the vegetable broth and bring to a boil.
  3. Add marjoram, salt, and pepper. Reduce heat and simmer for 20 minutes, or until potatoes are tender.
  4. If desired, blend the soup with an immersion blender to achieve a smoother consistency, or mash slightly with a potato masher for a chunkier texture.
  5. Stir in the heavy cream and chopped dill, warming through for an additional 2-3 minutes.
  6. In a small bowl, combine sour cream with lemon juice, salt, and pepper. Adjust seasoning to taste.
  7. Ladle soup into bowls and top with a generous dollop of sour cream delight.