Dill Havarti Soup

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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.

Bacon Sliced 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.

Onions Potatoes Diced 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 cream Add 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!!
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17 thoughts on “Dill Havarti Soup

  • July 16, 2009 at 6:25 am
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    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.

    Reply
    • July 17, 2009 at 7:23 am
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      Thanks for the complements. I have been wanting to recreate this soup for a while.

      Reply
  • July 19, 2009 at 2:24 pm
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    I have made a similar soup using Harvati cheese that already has dill in it. Mmm…

    Reply
    • July 19, 2009 at 5:28 pm
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      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.

      Reply
  • September 4, 2011 at 12:33 pm
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    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!

    Reply
  • September 4, 2011 at 12:36 pm
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    Oops, I meant Ludington, Michigan.

    Reply
    • September 6, 2011 at 8:52 am
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      Yeah, I believe it was that restaurant.

      Reply
    • October 2, 2015 at 12:54 pm
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      I love Chef John’s and I’ve been looking for this recipe

      Reply
    • October 11, 2016 at 7:14 pm
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      I have had this soup there it is absolutely amazing that’s the recipe I’m looking for

      Reply
  • September 26, 2011 at 9:13 am
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    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

    Reply
  • September 26, 2011 at 3:45 pm
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    Just had this soup at Chef John's today for the first time – yummy!

    Reply
  • September 27, 2011 at 8:48 pm
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    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.

    Reply
  • July 13, 2012 at 4:50 pm
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    This looks really yummy. I cannot wait to give it a whirl. 🙂

    Reply
  • January 4, 2016 at 5:47 am
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    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!

    Reply
    • January 4, 2016 at 8:19 am
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      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

      Reply
  • October 11, 2016 at 7:15 pm
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    It is the one in the Ludington , please share if you have a similar recipe

    Reply

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