Velvety Kefir and Potato Soup

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Fresh dill

1/4 cup, chopped (plus extra for garnish)

Kefir

2 cups

Vegetable broth

4 cups

Garlic

3 cloves, minced

Onion

1 medium, chopped

Potatoes

4 medium, peeled and diced

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3. Stir in the diced potatoes and pour in the vegetable broth. Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender in batches, blending until silky.
5. Once blended, stir in the kefir and chopped dill, mixing well to combine. Season with salt and pepper according to your taste preferences.
6. Allow the soup to simmer for an additional 5 minutes, which will help the flavors meld beautifully.
7. Serve hot, garnished with extra fresh dill if desired, and enjoy the comforting flavors.