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“This soup is made with a broth infused with fresh herbs and garnished with a flavorful yogurt. Please use only fresh herbs for the best flavor. From cookbook author Nancy Baggett.”
2hrs 15mins

Ingredients Nutrition


  1. To make the soup, combine chicken broth, carrots, and potatoes in a large saucepan or Dutch oven, over medium high heat.
  2. Add whole, uncut herbs to pot and bring mixture to a boil; reduce heat to medium to medium low to simmer, uncovered, until carrots and potatoes are tender, 13 to 15 minutes; remove from heat and let cool slightly.
  3. Remove herbs and discard.
  4. Remove peels from potatoes, add butter, and puree soup with an immersion blender; or remove carrots, peeled potatoes, butter, and enough broth to a blender or food processor to puree.
  5. Season soup with salt and pepper to taste.
  6. Cover and refrigerate, at least 2 hours and up to 48 hours.
  7. Soup can be thinned with a little water when serving, if desired.
  8. To make the garnish, combine yogurt, chopped dill, and chopped chives in a small bowl; season with salt, if desired.
  9. Cover and refrigerate at least 2 hours and up to 48 hours.
  10. To serve, ladle soup into individual serving bowls and top with a couple of teaspoons of the herbed yogurt; partially swirl yogurt into soup.
  11. Garnish with a sprig of dill.

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