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Classic Potato Leek Soup With Dill

Classic Potato Leek Soup With Dill – Creamy, Cozy & Full of Fresh Herb Flavor
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A comforting and creamy potato leek soup enriched with fresh dill, perfect for chilly days.

Ingredients

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  • 2 tablespoons olive oil or butter
  • 3 large leeks, white and light green parts only, sliced thin
  • 3 cloves garlic, minced
  • 5 medium Yukon Gold or Russet potatoes, peeled and diced
  • 6 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried thyme (optional)
  • 1/2 cup fresh dill, finely chopped
  • 1/2 cup cream or plant-based cream (optional)
  • Lemon juice to taste (optional)

Instructions

  1. Trim leeks, slice lengthwise, rinse thoroughly, and slice thinly.
  2. Heat olive oil or butter in a large pot over medium heat. Sauté leeks for 8–10 minutes until soft. Add garlic and cook for 1–2 minutes.
  3. Add potatoes, broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then simmer covered for 20–25 minutes.
  4. Remove the bay leaf. Blend with an immersion blender until smooth.
  5. Stir in fresh dill. Simmer for 2–3 more minutes. Add cream or lemon juice if desired.
  6. Serve hot, garnished with extra dill.

Notes

  • For a dairy-free version, skip the cream or use plant-based cream.
  • Adjust seasoning according to your taste.
  • This soup can be made ahead and stored in the refrigerator for a few days.

Nutrition

Find it online: https://www.spiritsdrink.com/classic-potato-leek-soup-with-dill-recipe/