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Export 7 ingredients for grocery delivery
Step 1
Place a thick-bottomed pot (Dutch oven) on the stove and melt the butter over low-medium heat.
Step 2
Add the spring onions and carrots and cook for 5-6 minutes, stirring occasionally, until softened.
Step 3
Add the potatoes and vegetable stock, stir to combine, then bring to a boil, then lower the heat and simmer for 15 minutes, partially covered with a lid, until the potatoes are fork-tender.
Step 4
Place the cream into a bowl and temper it by stirring in a ladle of soup. Add the mixture to the soup pot and stir to combine.
Step 5
Stir in the nutmeg, seasoning and fresh dill and continue to cook for 2-3 minutes.
Step 6
Adjust the seasoning and serve immediately, sprinkled with some extra fresh dill if you like.
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