This Chunky Potato Dill Soup blends tender potatoes, aromatic leeks, and fresh dill into a hearty, yet light, plant-based meal.
Creamy and comforting thanks to a rich cashew-based sour cream, it’s naturally high in fiber and plant protein while remaining low in saturated fat.
Quick to prepare and full of vibrant spring flavors, it’s perfect for everyday meals, meal prep, or a cozy, nourishing lunch or dinner.
Potato Dill Soup
Equipment
- 1 heavy-bottom soup pot (medium-large)
- 1 large mixing bowl
- 1 Knife and cutting board
- 1 blender (high-speed preferred)
- Measuring Cups and Spoons
Ingredients
For the Soup:
- 2 medium leeks chopped and rinsed
- 2 lb 900 g diced golden or red potatoes
- 2 bay leaves
- 5 cups 1.2 L water or vegetable broth
- 1 bunch fresh dill roughly chopped
- Salt and black pepper to taste
For the Cashew Sour Cream:
- 1 cup 150 g raw cashews
- 1/3 cup 80 ml freshly squeezed lemon juice
- 1/3 cup 80 ml water
Instructions
- Prepare the Leeks for Cooking: Trim the root ends and tough dark green tops of the leeks, leaving only the tender white and light green parts. Slice them lengthwise and then chop them into roughly ½-inch pieces. Place the chopped leeks in a large bowl of cold water and let them soak for a few minutes. This allows any grit, sand, or dirt trapped in the layers to sink to the bottom while the leeks float to the top. Carefully scoop the leeks from the surface with your hands or a slotted spoon, leaving the sediment behind.
- Wilt and Sauté the Leeks: Preheat a heavy-bottomed soup pot over medium heat. Transfer the cleaned leeks into the pot. Let them cook gently, stirring occasionally, so they start to soften and release their natural sweetness. This process can take 15–20 minutes. If desired, add a small drizzle of olive oil to enhance flavor, though the recipe can also be oil-free using just water or vegetable broth. Allow the leeks to collapse completely and develop a slightly golden hue on the edges — this will serve as the flavor base for the soup.
- Add Potatoes and Bay Leaves: Once the leeks are tender, stir in the diced potatoes and add the bay leaves. Pour in 5 cups of water (or vegetable broth for extra depth) to cover the potatoes. Stir to combine everything evenly. Increase the heat slightly until the liquid reaches a gentle boil.
- Simmer Until Potatoes are Tender: Lower the heat to maintain a gentle simmer. Partially cover the pot with a lid to prevent splatter while allowing steam to escape. Let the potatoes cook for about 15–20 minutes, or until they are tender but still hold their shape. Stir occasionally to ensure even cooking and prevent sticking. Season generously with sea salt and black pepper as the potatoes soften.
- Prepare the Cashew Sour Cream: While the soup simmers, make the creamy cashew topping. Place 1 cup of raw cashews, 1/3 cup of freshly squeezed lemon juice, and 1/3 cup of water in a high-powered blender. Blend on a smoothie or high-speed setting until completely smooth and silky. If your blender is not very powerful, soak the cashews in hot water for 20 minutes beforehand to ensure a creamy texture.
- Finish the Soup with Fresh Dill: Once the potatoes are tender, remove the pot from heat. Stir in the freshly chopped dill, reserving a small amount for garnish if desired. The dill will infuse the soup with its bright, aromatic flavor.
- Combine Soup and Cashew Cream: Add half of the prepared cashew sour cream directly into the soup and stir until well incorporated. Taste the soup and adjust seasoning with additional salt and pepper if needed. Leave the remaining cashew cream to serve on the side, allowing each diner to add more creaminess according to preference.
- Serve and Garnish: Ladle the soup into bowls while still warm. Optionally, drizzle the remaining cashew sour cream on top and sprinkle with a few extra dill fronds for a fresh, vibrant presentation. Serve immediately as a hearty, fiber-rich, plant-based meal.
- Optional Variations: For a richer flavor, you can replace part of the water with vegetable broth. To make it oil-free, skip any olive oil used in sautéing and rely solely on the water or broth for softening the leeks. For a smoother texture, you can partially blend the soup before adding the dill, leaving some chunks for rustic appeal.
Notes
- Potato Choice Matters: Yukon Gold or red potatoes work best for this soup. They hold their shape well while cooking and add natural sweetness. No need to peel; just wash and dice.
- Leek Cleaning Tip: Leeks often hold sand and grit. Always chop, soak in cold water, and scoop the floating pieces out to avoid a gritty texture.
- Fresh Dill Flavor: Use a whole bunch of fresh dill for maximum aroma and brightness. Add it at the end to preserve flavor and color.
- Cashew Cream Tips: For a silky, smooth sour cream, soak cashews in hot water if your blender isn’t high-powered. Stir half into the soup and reserve the rest for topping.
- Optional Oil-Free Version: Sauté leeks in water or vegetable broth instead of oil to keep the soup fully plant-based and oil-free.
Chef’s Secrets for Best Results
The key to an extraordinary potato dill soup lies in layering flavors.
Slowly wilt the leeks over low heat; this gentle cooking draws out their natural sweetness and forms the aromatic base for the soup.
Adding dill at the very end preserves its vibrant fragrance and herbal brightness.
When blending the cashews, ensure the mixture is silky smooth to create a creamy texture without any dairy.
Lastly, taste frequently and adjust seasoning gradually—potatoes absorb salt, so adding it in stages ensures balanced flavor.
Serving Suggestions for Maximum Enjoyment
Serve this soup warm with a swirl of reserved cashew sour cream and a sprinkle of extra dill for presentation.
It pairs beautifully with crusty bread, garlic toast, or a simple green salad for a complete meal.
For a heartier option, add roasted vegetables on the side or serve with a grain bowl featuring quinoa or farro.
This soup is versatile enough for lunch, dinner, or even as a starter for a spring-themed meal.
Storage Tips to Preserve Freshness
This soup keeps well in the refrigerator for up to 4 days in an airtight container.
Reheat gently on the stove over low heat, stirring occasionally, to maintain its creamy texture.
Cashew cream can be stored separately in the fridge for up to a week and added just before serving.
For longer storage, freeze the soup in portioned containers for up to 3 months.
Defrost overnight in the fridge and reheat slowly, adding water or broth if needed to restore consistency.
Frequently Asked Questions
1. Can I use other potatoes instead?
Yes! Red or Yukon Gold potatoes are ideal because they hold their shape when simmered.
Russets can be used but may break down more, giving a creamier, slightly thicker texture.
2. Is this soup truly vegan and oil-free?
Absolutely. Use water or vegetable broth to sauté the leeks and the cashew sour cream for creaminess.
Olive oil is optional but can be omitted for an entirely oil-free version.
3. Can I make this soup ahead of time?
Yes. Prepare the soup and store it in the fridge for up to 4 days.
Reheat gently and add extra cashew cream before serving to refresh the flavor.
4. How do I make the cashew cream if I don’t have a high-speed blender?
Soak the cashews in hot water for 20–30 minutes before blending.
This softens them and ensures a smooth, creamy consistency without needing a powerful blender.
5. Can I freeze this soup?
Yes, this soup freezes very well. Portion it into airtight containers and freeze for up to 3 months.
Thaw in the fridge overnight and reheat gently on the stove, stirring occasionally. Add a splash of water or broth if it thickens too much.
