This Creamy Potato Leek Soup delivers velvety comfort with a light, wholesome twist.
Naturally creamy without heavy dairy, it’s packed with fiber from potatoes and antioxidants from fresh leeks and dill.
A touch of olive oil adds heart-healthy fats, while a hint of vinegar brightens the flavors.
Quick, easy, and satisfying, this soup is perfect for weeknight dinners, meal prep, or a cozy lunch that’s both nourishing and simple.
Potato Dill Leeks Soup
Equipment
- 1 large stock pot or Dutch oven
- 1 wooden spoon or potato masher
- 1 Knife and cutting board
- Measuring spoons and cups
Ingredients
- 2 tbsp extra virgin olive oil or unsalted butter
- 1 large leek sliced into half moons (white and light green parts only)
- 2 lbs Yukon Gold potatoes washed and chopped with skin on (~6 medium potatoes)
- 5 cups chicken or vegetable broth
- 1 tsp red wine vinegar or fresh lemon juice, to taste
- 1/4 cup fresh dill chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Optional Garnish:
- Sour cream or Greek yogurt
- Extra fresh dill
- Fresh chives
Instructions
- Sauté Aromatics: Heat 2 tablespoons of olive oil (or butter) in a large stock pot or Dutch oven over medium-high heat. Once the oil shimmers, add the sliced leeks, making sure to include only the tender white and light green portions. Stir frequently to prevent browning. Cook for 5–7 minutes until the leeks soften and release a sweet, fragrant aroma, becoming translucent but not browned.
- Prepare Potatoes: While the leeks cook, wash and scrub 2 pounds of Yukon Gold potatoes thoroughly to remove any dirt. Keep the skins on for extra fiber and nutrients. Chop the potatoes into roughly 1-inch cubes to ensure even cooking. The uniform size helps them cook evenly and maintain a creamy texture when mashed later.
- Combine Broth and Potatoes: Add the chopped potatoes directly to the softened leeks in the pot. Pour in 5 cups of chicken or vegetable broth, ensuring the potatoes are fully submerged. Turn the heat up slightly and bring the mixture to a gentle simmer. This liquid will absorb the leek flavor, creating a rich base for your soup.
- Simmer Until Tender: Reduce the heat to medium-low and let the soup simmer uncovered for 25–35 minutes, stirring occasionally. The potatoes should become tender enough that a fork slides through them easily. This slow simmering allows the flavors to meld beautifully while building natural creaminess.
- Mash for Creamy Texture: Once the potatoes are tender, use a wooden spoon or potato masher to gently mash some of the potatoes directly in the pot. Leave a few small chunks for texture, giving the soup a rustic, hearty feel. Avoid over-mashing, as a slightly chunky texture enhances the mouthfeel and visual appeal.
- Season and Brighten: Stir in 1 teaspoon of red wine vinegar (or lemon juice) to brighten the flavors and balance the richness. Add 1/4 cup of freshly chopped dill and season generously with kosher salt and freshly ground black pepper. Taste and adjust seasoning as needed. Let the soup cook for an additional 2–3 minutes so the dill infuses its aroma and the vinegar melds fully with the potatoes.
- Serve and Garnish: Ladle the soup into individual bowls. For an extra touch of creaminess, add a dollop of sour cream or Greek yogurt. Sprinkle additional fresh dill and a few chopped chives on top for color, fragrance, and a fresh burst of flavor. Serve immediately while warm for the ultimate comforting experience.
- Optional Make-Ahead Tip: This soup reheats beautifully. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally, and add a splash of broth if needed to restore its silky consistency.
Notes
- Yukon Gold potatoes are ideal for a naturally creamy texture; Russets can be used but may produce a slightly fluffier soup.
- Keep some potato chunks while mashing for a rustic, hearty consistency.
- Leeks should be cleaned thoroughly to remove any hidden dirt between layers.
- Red wine vinegar or lemon juice is essential to brighten the flavors and balance the richness of the soup.
- Soup can be garnished with Greek yogurt or sour cream for added creaminess, but it is optional.
- This recipe is naturally gluten-free and can be made vegetarian by using vegetable broth.
Chef’s Secrets: Techniques For Perfect Soup
The key to this soup’s luxurious texture lies in the cooking method.
Sautéing leeks slowly ensures they release their natural sweetness without browning, creating a flavorful base.
Leaving some potato chunks while mashing prevents the soup from becoming overly smooth and gives it a homemade feel.
Brightening with a splash of vinegar or lemon juice just before serving elevates the flavors, cutting through richness and adding a subtle tang.
Fresh dill added at the end preserves its aromatic fragrance, making every spoonful lively and fresh.
Serving Suggestions: How To Enjoy Soup
This potato leek soup is versatile and pairs beautifully with a variety of accompaniments.
Serve with crusty whole-grain bread or garlic toast for a hearty lunch or light dinner.
For a more indulgent option, top with a spoonful of sour cream, crème fraîche, or a sprinkle of grated Parmesan.
It also complements fresh side salads, roasted vegetables, or a simple cheese plate.
A bowl of this soup can be the centerpiece of a cozy, comforting meal or part of an elegant starter course.
Storage Tips: Keep Soup Fresh Longer
Leftover soup stores well for up to 4 days in an airtight container in the refrigerator.
To reheat, warm gently over low heat, stirring occasionally, and add a splash of broth or water to restore silky consistency if needed.
This soup also freezes beautifully for up to 2 months; allow it to cool completely before transferring to freezer-safe containers.
Reheat slowly on the stovetop or in the microwave, stirring frequently to prevent separation and maintain smoothness.
Frequently Asked Questions
1. Can I use other potatoes?
Yes, Russets or red potatoes can be substituted. Russets yield a slightly fluffier soup, while Yukon Golds provide creamier texture with a buttery flavor.
2. Can this soup be made vegan?
Absolutely. Simply use vegetable broth instead of chicken broth and skip butter or use plant-based margarine or olive oil.
Garnish with dairy-free yogurt if desired.
3. How do I clean leeks properly?
Slice the leek lengthwise and rinse under running water, separating layers to remove trapped dirt. Pat dry before cooking to avoid adding grit to the soup.
4. Can I make this soup ahead of time?
Yes, it can be made a day in advance. Store in the refrigerator and reheat gently. Flavors often deepen after sitting overnight.
5. How can I adjust thickness?
For a thinner soup, add more broth during cooking or when reheating.
For a thicker consistency, mash more potatoes directly in the pot or reduce the broth slightly while simmering.
