Dill Havarti Soup

In my home town there is a little restaurant that serves a great soup that I used to share with my Grandma Donna. She and I both loved it. It was a Dill Havarti Soup. It was light and refreshing even though it was cheese and cream based. The taste of the dill made the soup fresh and it always reminded me of summer. So today I wanted to recreate that beautiful soup.

This soup screams summer

This soup screams summer

I haven’t had the soup in a couple of years, but it was a smooth creamy soup. I wanted a little texture in mine so I didn’t blend it. I also added some potato.

Dill Havarti Soup

  • 6 slices of bacon
  • 1 quart of chicken stock
  • 1 cup dry white wine
  • 1 cup heavy cream
  • 1/2 milk
  • 1 medium onion
  • 1/2 pound of potatoes
  • 6 tbs fresh dill
  • 8oz havarti cheese
  • 3 cloves garlic
  • 3 tbs flour
  • salt
  • pepper

The first step is to preheat a dutch oven on medium/high on your stovetop.

Next slice up the bacon into pieces.

BaconSliced bacon

Place the sliced bacon into the dutch oven and cook till it is browned.

I love bacon

I love bacon

While the bacon is cooking, dice the onions, garlic and potatoes.

OnionsPotatoesDiced potatoes

Remove the bacon, making sure to leave the grease.  Place the diced onion into the pan.

Saute the onions

Saute the onions

When the onion starts to turn translucent add the garlic and saute for a couple of minutes.

Add the garlic when the onions start to turn translucent

Add the garlic when the onions start to turn translucent

Add the cup of dry white wine to the pan to deglaze it. Make sure to scrape up the bacon bits on the bottom.  Also make sure to use a white wine that you would like to drink.  Basically add 1 cup to the pan and pour 1 cup for yourself.  Honestly, you deserve it.

One for the soup

One for the soup

One for you

One for you

Once the pan is deglazed add the chicken stock.  If you have homemade this is best, but I was in a hurry and purchased mine.  If you can’t find stock, chicken broth will work just fine.

The stock is going to give the soup a nice complex flavor

The stock is going to give the soup a nice complex flavor

Now add the sliced potatoes and the dill.

Add the dill and potatoes

Add the dill and potatoes

Bring the pot to a boil and then reduce to a simmer.  Cook till the potatoes are tender.  This should take about 15-20 minutes.

After the 15 minute mark, mix the milk and the flour together.  I find that a coffee cup and a fork work best for this.  Stir until the flour is fully incorporated into the milk.

When the potatoes are tender add the cream and the flour/milk combination to the pan.  Raise the heat to medium and cook until the mixture starts to thicken.  Make sure to stir frequently.

Add the creamAdd the milk/flour mixture

While the soup thickens cut the havarti cheese into smaller chunks.  This will help it melt easier.

Smaller chunks melt faster than larger ones

Smaller chunks melt faster than larger ones

When the soup thickens, remove the pan from the heat and add the havarti cheese.  Stir until the cheese if fully melted. Ladle the soup into bowls and top with the bacon and some fresh dill.

Top with bacon and dill

Top with bacon and dill

It is also nice to serve this with a nice chunk of french bread and a glass of white wine.

Serve with bread and wine

Serve with bread and wine

This soup totally reminds me of the soup that my Grandma and I used to share.  It is light, refreshing, and screams summertime.

The dill and havarti cheese are a winning combination

The dill and havarti cheese are a winning combination

I hope that you guys get a chance to try this recipe.

So tasty!!

So tasty!!

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

17 Comments

  1. Now I have this recipe. When you suggested I make this for SippitySup, I realized I would have no idea where to start. I am glad you posted this, because as long as my jaw is wired shut I need soup recipes. At least 2 more more weeks.

  2. I have made a similar soup using Harvati cheese that already has dill in it. Mmm…

    • Rex

      I was looking for Havarti cheese with dill in it, but all I could find was havarti cheese. Actually, I had to go to three stores just to find one block of cheese.

  3. The restaurant wouldn't happen to be Chef John's in Pentwater Michigan, would it? I loved the soup there and I can't wait to try your recipe!

  4. yum Chef John's…. they don't share their recipe, I asked last week. now I have to figure out the dill havarti soup. this seems like a good start

  5. Tried this recipe today. Its not Chef John's but it is very good. I didn't have any white wine so I used a light wheat beer, this added a slight malty flavor that works nice. Pay attention, if it boils over you have a big mess to clean up. Good recipe, well worth a try and pretty easy to do.

  6. I live in Ludington, and when I saw this post, I knew it was Chef John’s! Kudos to John and his staff!
    However, I do not remember any bacon flavor in his dill havarti soup?
    So, I think I would omit the crumbles on top. Chef John serves the soup with a small Parmesan toast or two on top. So delicious!

    • Rex

      Jan,

      I am pretty sure that the place that inspired my Dill Havarti soup is called Chef John’s. As for the bacon, I have to add a little into each of my recipes. Haha. I appreciate your comments to remove the bacon, I was not going for an exact recreation. It was more of an inspiration. Thanks for your great comment.

      Rex

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