Description
This Classic Potato Leek Soup With Dill is a creamy, comforting soup made with simple ingredients like potatoes, leeks, garlic, and fresh dill. It’s the perfect easy dinner recipe for chilly nights, gluten-free, vegetarian, and packed with cozy flavor.
Ingredients
2 tablespoons olive oil or butter
3 large leeks, white and light green parts only, sliced
2 cloves garlic, minced
4 cups vegetable broth
4 medium Yukon Gold potatoes, peeled and diced
2 tablespoons fresh dill, chopped
Salt, to taste
Black pepper, to taste
1/2 cup heavy cream (optional)
Instructions
1. Clean and slice the leeks, and dice the potatoes evenly.
2. In a large pot, heat the olive oil or butter over medium heat. Add the leeks and sauté for 5–7 minutes until soft.
3. Add the garlic and cook for 1 more minute until fragrant.
4. Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
5. Use an immersion blender to blend the soup to your desired consistency. Leave it chunky or blend until smooth.
6. Stir in the fresh dill and season with salt and pepper to taste.
7. For extra creaminess, stir in the optional heavy cream. Serve hot with fresh dill garnish.
Notes
Use starchy potatoes like Yukon Gold for a creamier texture.
Leeks should be washed thoroughly to remove all grit before slicing.
To make dairy-free, skip the cream or substitute with plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 15mg