Description
This comforting soup combines potatoes, leeks, and dill for a warm bowl of goodness.
Ingredients
Scale
- 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
- Begin by prepping your leeks. It’s important to trim the roots and dark green tops, then slice the leeks lengthwise and rinse them thoroughly under cold water.
- In a large pot, heat the olive oil or butter over medium heat. Add the sliced leeks and sauté for about 8–10 minutes until soft. Add minced garlic during the last couple of minutes.
- Add diced potatoes, vegetable broth, bay leaf, salt, and pepper to the pot. Bring to a boil, then simmer for 20–25 minutes.
- Once the potatoes are tender, remove the bay leaf and blend the soup until smooth.
- Stir in freshly chopped dill and simmer for an additional 2–3 minutes. Add cream or lemon juice if desired.
- Serve hot, garnished with extra dill if desired.
Notes
For an extra creamy texture, use a high-quality blender to purée the soup until silky smooth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Calories: 220 kcal
- Sodium: 600 mg
- Protein: 4 g