Classic Potato Leek Dill Soup (Printable Version)
Creamy potato and leek soup enhanced with fresh dill and gentle herbs for a cozy meal.
# Everything You’ll Need:
→ Vegetables
01 -
3 large leeks, trimmed, white and light green parts thinly sliced
02 -
5 medium Yukon Gold or Russet potatoes, peeled and diced
03 -
3 cloves garlic, minced
→ Liquids and Broth
04 -
6 cups vegetable broth
05 -
2 tablespoons olive oil or unsalted butter
06 -
½ cup cream or plant-based cream (optional)
07 -
Lemon juice, to taste (optional)
→ Herbs and Seasonings
08 -
1 bay leaf
09 -
1 teaspoon salt
10 -
½ teaspoon freshly ground black pepper
11 -
¼ teaspoon dried thyme (optional)
12 -
½ cup fresh dill, finely chopped
# Steps to Cook:
01 -
Trim leeks, slice lengthwise, rinse thoroughly, and thinly slice the white and light green parts.
02 -
Heat olive oil or butter in a large pot over medium heat. Sauté leeks for 8 to 10 minutes until softened. Add minced garlic and cook an additional 1 to 2 minutes.
03 -
Add diced potatoes, vegetable broth, bay leaf, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer covered for 20 to 25 minutes until potatoes are tender.
04 -
Remove the bay leaf. Use an immersion blender to purée the soup until smooth and creamy.
05 -
Stir in fresh dill and simmer for another 2 to 3 minutes. Optionally, incorporate cream or add lemon juice to brighten flavors. Adjust seasoning to preference.
06 -
Ladle soup into bowls and garnish with additional fresh dill. Serve hot.
# Extra Suggestions:
01 -
For a dairy-free version, omit the cream or substitute with plant-based cream. Soup can be refrigerated for several days and reheated.