Finnish potato soup, or perunakeitto, is a home-style soup of potatoes simmered in broth with onion or leek, then finished with milk or cream and fresh dill. Versions vary from brothier to richer, but this simple, gently creamy one makes a satisfying lunch or supper without complicated ingredients.
Ingredients
Choose potatoes that hold their shape well, and use a low-sodium broth so you can season the soup to taste. The amounts below make four generous bowls.
- 2 lb (900 g) Yukon Gold or other yellow potatoes, peeled and cut into ½-inch (1.25 cm) cubes
- 1 medium leek, about 5 oz (150 g) prepared weight, white and pale-green parts only, sliced and rinsed well
- 1 small yellow onion, about 4 oz (115 g), finely chopped
- 2 tbsp (28 g) unsalted butter
- 5 cups (1.2 L) low-sodium vegetable or chicken broth
- 1 bay leaf
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) heavy cream
- ¾ tsp fine salt (about 4 g), plus more to taste
- ¼ tsp ground black pepper (about 0.5 g), plus more to taste
- 2 tbsp (6 g) finely chopped fresh dill, plus extra for serving
Instructions
- Prepare the vegetables. Peel the potatoes and cut them into even ½-inch cubes so they soften at about the same pace. Trim the leek, slice the white and pale-green portion, and rinse the slices in a bowl of cold water to remove grit; lift them out rather than pouring off the water with the grit. Finely chop the onion. This preparation takes about 18 minutes, depending on how quickly you work.
- Soften the leek and onion. Melt the butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and onion and cook for 5 minutes, stirring regularly. They should become soft and fragrant but not brown. If the pan begins to sizzle aggressively or the vegetables start taking on color, lower the heat; a gentle base keeps the soup mild and sweet rather than toasted.
- Simmer the potatoes. Add the cubed potatoes, broth, bay leaf, salt, and pepper. Raise the heat and bring the broth to a gentle boil, which should take about 2 minutes, then lower it to maintain a steady simmer. Cook uncovered for 18 minutes, stirring once or twice so potatoes do not settle and catch on the bottom. Test a larger cube with the tip of a knife: it should be tender through the center but not falling apart. If needed, simmer for another minute or two.
- Add the dairy. Lower the heat and stir in the milk and cream. Warm the soup gently for about 3 minutes, stirring occasionally, until steaming. Avoid letting it boil hard after adding dairy, since vigorous boiling can make the texture less smooth. Remove and discard the bay leaf. For a naturally thicker consistency, press a few potato cubes against the side of the pot with a wooden spoon and stir them back in.
- Finish and season. Stir in the chopped dill, then taste a spoonful after it has cooled slightly; hot soup can hide its saltiness. Add more salt or pepper if needed. Ladle into warm bowls and finish with a little extra dill. The soup is ready when the potatoes are tender and the broth is creamy but still loose enough to spoon easily.
Tips
- Rinse leeks carefully. Soil often collects between the layers. Slicing first and swishing the pieces in water is more reliable than rinsing an intact leek, and lifting the pieces out leaves grit behind. If leeks are unavailable, use one additional small onion; the flavor will be a little sharper and less sweet.
- Keep the potato pieces even. Smaller or uneven pieces can turn mushy before the largest cubes are tender. A ½-inch cut cooks at a useful pace and lets some potatoes soften into the broth while the rest remain distinct.
- Use a gentle simmer. A rolling boil can break up the potatoes and make the dairy more likely to separate. If you want a thicker soup, mash a few potato cubes in the pot instead of boiling it down or blending the whole batch.
- Adjust salt at the end. Broths differ in saltiness, and reducing or reheating the soup concentrates seasoning. Start with the listed amount, taste after adding the milk and cream, and add salt in small pinches. Fresh dill is best added near the end so its aroma remains bright.
Serving Suggestions
Serve the soup hot in bowls with rye bread, dark whole-grain bread, or a crisp roll for dipping. A slice of Finnish-style rye bread is a natural partner, but any sturdy bread that can hold a little broth works well. For a fuller meal, add a simple cucumber salad dressed with vinegar, a little sugar, salt, and dill, or serve the soup alongside a green salad with a sharp vinaigrette. The fresh, acidic sides balance the gentle richness of the cream.
Offer extra chopped dill and black pepper at the table. A small pat of butter on warm bread is enough richness alongside the soup; there is no need for an elaborate garnish. If serving several people, keep the pot over very low heat only long enough to ladle portions, stirring gently. Avoid holding it at a boil, which can soften the potatoes further and affect the dairy texture.
Variations
Make it lighter: Replace the ½ cup (120 ml) cream with an equal amount of whole milk. The soup will be less rich and slightly thinner, but the potatoes still provide body. For a dairy-free version, use a plain, unsweetened oat or soy milk and a plant-based butter; choose an unflavored product, because vanilla or sweetened milk will not suit a savory soup. Add the plant milk gently and do not boil it.
Use parsley or chives: If fresh dill is hard to find, use 1 tbsp (about 4 g) chopped flat-leaf parsley or 2 tbsp (about 6 g) chopped chives. These are practical alternatives, not exact replacements: parsley tastes greener and chives bring a mild onion note, while dill gives the soup its characteristic aromatic finish. Add the herbs just before serving.
Add root vegetables: Replace up to 1 cup (150 g) of the potatoes with diced carrot or rutabaga. Cut the vegetables to roughly the same size as the potatoes and simmer them together. Carrot adds sweetness and color; rutabaga contributes a more earthy, assertive flavor. Avoid adding too many extras, since the soup is meant to remain potato-forward.
Make it chunkier or smoother: For a chunkier bowl, use waxy potatoes and avoid mashing any pieces. For a more cohesive texture, mash about one-quarter of the cooked potatoes with a fork before stirring in the dairy. Fully blending can make potato soup gluey, especially when using starchy potatoes, so use a light hand if you choose to blend part of it.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking in a covered, shallow container. The soup keeps for 3–4 days in the refrigerator. The potatoes may absorb broth as they sit, so the soup can become thicker overnight; that is normal. Stir in a splash of milk, cream, or broth when reheating if you prefer a looser consistency.
Reheat only the portion you plan to serve in a saucepan over low to medium-low heat, stirring gently until steaming throughout. Do not let it boil vigorously. For food safety, USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so the soup warms evenly. Refrigerate any remaining portion promptly.
Freezing is possible, though potatoes and dairy can change texture after thawing: the soup may become grainy or the potatoes slightly mealy. For the best result, freeze the soup before adding the milk and cream, then thaw it overnight in the refrigerator, reheat gently, and stir in fresh dairy. If freezing the finished soup, use an airtight freezer-safe container and leave a little room for expansion; thaw and reheat it gently rather than thawing it on the counter.
Frequently Asked Questions
What kind of potatoes work best for Finnish potato soup?
Yellow potatoes such as Yukon Gold are a dependable choice because they turn tender while keeping their shape reasonably well. Waxy red potatoes also work and tend to hold firmer cubes. Russets can be used, but they break down more readily and may make the soup thicker or softer; stir gently and check them earlier.
Is Finnish potato soup supposed to be creamy?
There is not one fixed formula. Some home-style versions have a light, broth-based texture, while others include milk or cream. This recipe uses both for a gently creamy finish without turning the soup into a purée. If you prefer a brothier bowl, omit the cream and add another ½ cup (120 ml) broth or milk.
Can I make the soup ahead?
Yes. Cook it through, cool it safely, and refrigerate it for up to 3–4 days. The potatoes will continue to absorb some liquid, so thin the soup with broth or milk as it reheats. For the freshest dill flavor, you can hold back a little dill and stir it in just before serving.
Can I make this without cream or milk?
Yes. Replace the milk and cream with 1½ cups (360 ml) additional broth for a lighter, clear soup. To keep some body, mash a few cooked potatoes into the broth. Alternatively, use plain unsweetened plant milk; the flavor and richness will vary by product, so taste and adjust the seasoning at the end.
Why did my potatoes fall apart?
They may have been cut too small, cooked at a hard boil, or simmered longer than needed. Cut even ½-inch pieces, keep the pot at a gentle simmer, and begin checking for tenderness at 18 minutes. If a few cubes break up, the soup is still usable; stir softly and avoid further boiling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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