Stokksnes Potato and Herb Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Creamy potato soup with fresh herbs, inspired by the fertile farmlands surrounding Vestrahorn Mountain's base. This Icelandic-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs 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

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Remove from heat and let cool slightly. Blend half the soup until smooth using an immersion blender, then return to pot.
5. 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.