Stokksnes Potato and Herb Soup
Creamy potato soup with fresh herbs, inspired by the fertile farmlands surrounding Vestrahorn Mountain's base. This icelandic-inspired soups (vegetarian) ready in about 40 minutes pairs medium russet potatoes, butter, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium russet potatoes
- 2 tbsp butter
- 1/2 yellow onion
- 1 clove garlic
- 2 cups chicken broth
- 1 cup whole milk
- 1/4 cup fresh chives
- 2 tbsp fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Peel and dice potatoes into 1/2-inch cubes. Melt butter in a pot over medium heat, add diced onion, and cook for 5 minutes until translucent and soft.
- Step 2: Add diced potatoes and cook for 2 minutes, stirring constantly to coat in butter. Stir in minced garlic and cook for 1 minute until fragrant.
- Step 3: Pour in chicken broth, bring to a gentle simmer, and cook covered for 15 minutes until potatoes are very tender when pierced with a fork.
- Step 4: Remove from heat and let cool slightly. Blend half the soup until smooth using an immersion blender, then return to pot.
- Step 5: Stir in milk, chives, dill, salt, and pepper. Warm gently over low heat for 3 minutes until heated through and flavors meld, stirring until soup thickens and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stokksnes Potato and Herb Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stokksnes Potato and Herb Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium russet potatoes from drying out.
Can I substitute ingredients in Stokksnes Potato and Herb Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stokksnes Potato and Herb Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Stokksnes Potato and Herb Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
