Description
Cozy up with this creamy Classic Potato Leek Soup With Dill — a comforting, herbaceous soup that’s naturally gluten-free, vegetarian, and easy to adapt for a vegan diet. Made with buttery Yukon Gold potatoes, fragrant leeks, and a pop of fresh dill, it’s a quick weeknight meal or an elegant starter. Perfect for cold evenings, light lunches, or when you’re craving nourishing food ideas. A go-to in your easy dinner and healthy snack rotation!
Ingredients
2 tablespoons unsalted butter (or olive oil for vegan version)
3 large leeks, white and light green parts only, sliced and cleaned
3 cloves garlic, minced
5 medium Yukon Gold potatoes, peeled and diced
4 cups vegetable broth (or chicken broth)
1 cup water
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup heavy cream (or coconut cream for dairy-free)
¼ cup fresh dill, chopped
Juice of ½ lemon (optional)
Instructions
1. In a large pot, melt butter over medium heat. Add the sliced leeks and cook for about 8 minutes until soft and fragrant. Stir often.
2. Add the minced garlic and cook for 1 minute until aromatic.
3. Stir in diced potatoes, broth, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are fork-tender.
4. Use an immersion blender to blend the soup until smooth, or blend in batches using a stand blender. Be cautious with hot liquids.
5. Stir in heavy cream and chopped dill. Simmer for 5 more minutes.
6. Taste and adjust salt and pepper. Add lemon juice if using.
7. Serve hot, garnished with extra dill. Pairs perfectly with crusty bread or a green salad.
Notes
Yukon Gold potatoes create a creamy texture without becoming gluey — avoid over-blending if using Russets.
Clean your leeks thoroughly by slicing first and soaking in water to remove grit.
For a dairy-free version, coconut cream works wonderfully without overwhelming the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American/European
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg