Potato Dill Leeks Soup
A creamy, comforting soup made without heavy cream, featuring tender Yukon Gold potatoes, sweet leeks, and fresh dill. Lightly seasoned with vinegar for brightness, this fiber-rich, heart-healthy soup is ready in just 35 minutes—perfect for a quick weeknight dinner or meal prep.
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.
