potato corn soup with dill

by | Sep 16, 2021 | a slice of life, Fall, Recipes, summer | 38 comments

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I am an unashamed soup lover.  I don’t know why anyone would be ashamed of that, but I definitely am not.  I think my love of soup started when we went to a family conference in Switzerland and they served the most wonderful pureed soups.  I had no idea what was in them, but I loved every bowl.  I wish I had the recipes for those!  Anyway, I also love that I can make one big pot of soup over the weekend and we have quick, healthy, and easy dinners ready to reheat.  Today, I’m sharing a new favorite -potato corn soup with dill.

potato corn soup with dill | recipe | miss mustard seed

This soup recipe came from a weekly special soup we get from a local market.  Jeff stops into the Food Co-Op pretty regularly just to scope out their soups.  He loves their chicken artichoke soup and clam chowder.  My favorite is the potato corn soup with dill.  It’s a great late-summer, early-fall soup to use up some of the last ears of sweet summer corn.  The thing that really makes this soup is all of the fresh dill, though.  I love garlic dill roasted potatoes, but I never thought to put a bunch of dill in a potato soup.  It is so good, though!

As a note, I tried this potato corn soup with fresh dill and dried dill and the fresh was by far the best.

The full recipe is down below, but it starts with sauteeing carrots, onion, and garlic in butter…

potato corn soup with dill | recipe | miss mustard seed

Then add chicken stock and potatoes.  I bring it to a boil, then turn the heat down to simmer, cover, and let the potatoes cook until soft.

potato corn soup with dill | recipe | staub | miss mustard seed

Once the potatoes are fork-tender, I’ll add in the milk/cream/flour mixture, corn, herbs, and a dash of white wine.  I always wait to salt and pepper my soups until the end, so they don’t get too salty if the liquid reduces.

This style of making a creamy soup always looks like a mess when you first add in the cream/milk/flour slurry.  I am usually certain it’s going to be broken, but it all starts to come together and is always creamy and smooth.  The thing I like about this method, as opposed to starting with a roux and just adding milk, is that the chicken broth keeps it a little lighter.  It’s a creamy soup, but it isn’t super heavy.  I tried making this soup with milk and then a milk/cream combo (similar to a half-and-half) and it was good both ways.  It was just a little thinner when I used milk only, which was actually closer in consistency to the Food Co-Op version.

potato corn soup with dill | recipe | miss mustard seed

When I served this soup to Marshall, he said that it would just be “eh” if the corn wasn’t in it!  While I think the dill adds a ton of flavor, I agree those little bursts of sweet corn kernels offer a nice surprise.

potato corn soup with dill | recipe | miss mustard seed

white hearth pottery chameleon bowl

Sometimes, when I make a big pot of soup, I get a little tired of it towards the end.  I’m ready for that soup to be eaten, so I can make a different flavor.  But, right when we got to the last jar of this potato and corn soup with dill, I wanted to make some more.  It’s tasty, filling, and perfect with a little bit of bread, a sandwich, or a salad.

potato corn soup with dill | recipe | miss mustard seed

Here is the full recipe if you’re interested in making it!  I usually give myself about an hour to make the soup, so it has time for all of the flavors to mingle.  I hope you enjoy this soup as much as we do!

If you’re looking for more of my favorite soup recipes, you can find them HERE.

Potato Corn Soup with Dill

4.67 from 3 votes


  • dutch oven


  • 2 tbsp butter
  • 1 small onion, chopped
  • 1 tbsp garlic, finely chopped
  • 1 cup chopped or shredded carrots
  • 1 32 ounce box of unsalted chicken stock
  • 1 lb baby red potatoes
  • 2 ears fresh corn, cut off cob (or about 2 cups frozen sweet corn)
  • 1/4 cup white wine
  • 2 cups heavy cream, half & half, or whole milk
  • 1/4 cup all-purpose flour
  • fresh dill, finely chopped (lots!)
  • salt & pepper to taste


  • Heat butter in a dutch oven over medium heat. Add carrots, onion, and garlic and cook until soft. (About 8-10 minutes)
  • Add chicken stock and potatoes. Bring to a boil and then simmer covered until potatoes are cooked.
  • Once potatoes are fork-tender, add corn and allow that to cook for five minutes over low heat.
  • In a bowl or measuring cup, mix flour and cream with a small whisk. Stir into soup.
  • Cook, stirring occasionally until soup is thick and bubbly. (About 10 minutes.)
  • Stir in white wine and fresh dill
  • Salt & Pepper to taste. Top with more fresh dill.

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    1. Lise Giordano

      Hi Marian…I love this recipe and I’m going to try it making the soup. Unfortunately, I can’t digest milk and cream and I have to keep my cholesterol down. Do you think if I used coconut milk and coconut cream, it would be just as good?

      Thanks, and I love your web site and blog!

      • Marian Parsons

        I have never tried cooking with dairy-free milk, but I think it’s worth a try! I think you could even just make it with more broth and that would still be good. I just love a little bit of creaminess in my soups.

      • Nancy Sorensen

        Lise, I am definitely not an expert, but I wonder if the coconut milk/cream wouldn’t be too sweet. Have you ever used Lactaid brand milk? If Lactose is what you’re unable to digest, perhaps that would work!

        Good luck to you – it sounds delicious, doesn’t it?

        • Shelly

          What about oat milk? Planet Oat makes an extra creamy version

          • Sharon

            Oat milk is an outstanding choice! I use Oatly original in the light blue carton. It’s so creamy we use it in our coffee too!

            • Susan Pussilano

              I started using Oatley Oat milk about a year ago. Love it but never cooked with it. I guess it’s time. Can’t wait to try this recipe. Looks wonderful …a “cozy” fall/winter soup.

      • Margarita W.

        I have made Vegan style corn/potato soup many a times with a plant base milk. Using coconut is my favorite but I’ve use Almond too and it tastes great. You can also use regular coconut cream but it has a high fat content unless you find the low fat version in your grocery store you could try that.

    2. Charlotte

      Definitely making this tomorrow to use up some fresh corn!!!!! Looks amazing!

    3. Lin Shultz

      Almond milk or oat milk might be a good substitute for the milk.

      • Marian Parsons

        I haven’t used dairy alternatives because I haven’t had the need, but I know there are so many amazing options out there these days. It’s probably just a matter of finding the one that tastes best with this soup.

    4. MaryEllen Dilliplane

      5 stars
      I am a soup and sandwich or salad person, especially in the Winter. There is nothing like eating a nice warm bowl of delicious soup to warm you up from the inside! I will certainly try this recipe, it sounds delicious. Thank you for sharing. I’m going to check out the other soup recipes too!

    5. Mayanna

      I live in New Mexico and we put Hatch Green Chiles in everything. I make a Green Chile Corn Chowder much like this except has chiles in it and put grated cheddar cheese on top.

      • Marian Parsons

        Oh, that sounds like a great way to give a soup like this a twist. That’s one thing I love so much about soups! They can be tweaked and you end up with a different flavor profile.

    6. Babs

      Thank you for the recipe…it looks wonderful! Soup on a cold day is such a comfort…plus you get leftovers to enjoy for lunch.
      Did you make your bread?

      • Marian Parsons

        I didn’t make that bread. It was a french boule I bought from a bakery and it was so good with the soup!

    7. Gayle Stewart

      I have two favorite soup recipes that always get rave reviews – crab chowder and loaded bake potato soup. As much as I dislike winter, the cold weather is almost worth the price in order to enjoy these two soups. Can’t wait to give your recipes a try!

      • Joyce Miller

        I’m gluten intolerant- could corn starch be substituted for flour?

        • Marian Parsons

          Yes. The flour is just a thickening agent. I’m not sure if the amount would be the same, but you could probably find that out by searching the ratio when substituting flour with cornstarch.

        • Donna Thibodeau

          I eat gluten free too due to celiac disease. Rice flour is a wonderful thickener if you have some available. Corn starch is a good substitute too. I use the flour in gravy.

      • Marian Parsons

        Oh, I love loaded baked potato soup, too! I find that it’s a bit too rich for me, though. I like this mix of broth and cream, so it gives me that creaminess I like without being too heavy. Oh man…loaded baked potato soup is so good. I’ll make it every once in a while.

    8. LisaP

      Gonna try this for some weekend guests. Sounds great!

    9. Sue M

      Can’t wait to try when our days cool down. So ready for Fall and cooler weather!

    10. N. MacGregor

      Planning to make this recipe over the weekend, however, I was wondering how many servings/bowls of soup I should expect from the recipe? Just wondering if I should double it in order to plan for leftovers along with to freeze some for the future.

      • Marian Parsons

        I would say we get about 6-8 bowls of soup out of it depending on how large the bowls are. I hope that helps!

    11. leila

      Chicken artichoke soup sounds great too. Do you happen to the recipe for that too?

      • Marian Parsons

        I’ll have to work on that one! It is a delicious soup. I was able to figure out the potato corn dill soup pretty easily, but that one isn’t as obvious to me!

    12. Jo

      I live in the Czech town of New Prague, and there is a restaurant that serves this and it’s delicious. Here it’s called Vermochka. thanks for the recipe

    13. Myrna J Barnette

      I’ve never liked the flavor of dill. Can I replace it with something else or leave it out altogether?

      • Marian Parsons

        Oh, of course! You can use any kind of herb you want. Fresh Italian parsley is great, too, but thyme or oregano would be good, too.

    14. Michele Thomas

      It sounds like a recipe we’ve had at a restaurant here, with the difference that instead of dill, they add lump crabmeat. It is so good it’s hard to resist licking the bowl.

    15. John Sparks

      This recipe has me drooling. Two of my favorite soups are dill pickle soup and dill havarti soup that is served in a northern Michigan restaraunt. I think I’ll start by cutting the kernels from the cobs and simmering the cobs and potatoes together to extract the sweet corn flavor from the cobs while I’m cooking the carrots, onions and garlic.

    16. Donna

      We grow dill in our garden and I see it in the grocery stores during the summer but can you find fresh dill in the winter months?

      • John Sparks

        I’m going to try growing fernleaf dill under my grow lights in my basement this winter. Also try freezing some of your fresh garden dill in the summer minced in ice cube trays with olive oil. It’s flavor beats having to use dried dill midwinter.

      • Heidi

        4 stars
        I just made this recipe exactly and it was the perfect ratio of chunky veggies to creamy broth, so thank you! My one addition was 3 cans of finely chopped lump crab meat and it was OUTSTANDING!

        • Marian Parsons

          Oh, I bet it’s wonderful with the crab meat!

    17. Chris

      Something I picked up from making ajiaco soup (another potato soup, my version is very americanized) is to add avocado and a few capers at the table. The little pops of salt/tart from the capers and the creamy goodness of avocado are SO good in potato soup.

    18. Cyndi

      Are the potatoes cubed or quartered? I assume you don’t put them in whole

    19. Mendy

      5 stars
      This is a new favorite! Thank you for the delicious recipe from a fellow soup lover! We sprinkled sliced green onions on top when serving as they are abundant in the garden right now.


    1. Saturday Seven 199 | Lifestyle & Inspiration for Quilters - A Quilting Life - […] as being “better than P.F. Chang’s.” I’m also planning to try this Potato Corn Soup with Dill since it’s…


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