Chunky Potato Dill Soup

This chunky potato dill soup recipe is brimming with spring flavors from leeks and dill and is made creamy by a heavy pouring of vegan sour cream. It’s a simple but delicious soup, bright enough to be enjoyed during the warmer months but also hearty and comforting like a chowder only loaded with all the good things.

Potato Dill Soup

The depth of flavor in this easy potato soup comes from cooking down a bunch of leeks until completely wilted and they begin to get a little color. A couple of bay leaves and pure water is all that’s needed to create a rich flavorful broth for the potatoes to cook in. Naturally gluten free and vegan.

This soup is brightened up with tons of fresh dill added in at the very end of cooking to preserve its flavor. At this point you have yourself a perfect rustic soup to be enjoyed with a sprinkling of freshly cracked black pepper. Or you can take it a step further and get it lusciously  creamy with a heavy pouring of homemade lemony cashew sour cream. The recipe can be expanded on with the addition of some green beans, peas, cauliflower florets or roasted broccoli.

Ingredient Notes

• About the Potatoes – It’s spring time and new potatoes are everywhere. Golden or red, all they need is a good scrub and rinse, a cut through the center and in the soup they go. No peeling required, the absolute best potatoes for soup in my opinion. I used diced Yukon gold but you can of course slice or cut them into wedges if preferred.
• Fresh Dill – A very delicate herb with a distinctive aroma that’s incredibly good in potato soup and the Polish classic dill pickle soup. Roughly chop the fronds and add them in the soup at the very last minute before removing from heat. Use tons of it, an entire bunch to be precise, must be fresh never dried. If you aren’t a fan I suspect you could swap it for onion chives, it just’t won’t be the same.
• Leeks – Chopped and rinsed well in a large bowl of cold water for all the sand and dirt to sink to the bottom. Use your hands and scoop the floating pieces and add them straight into the pot. Saute with a light drizzle of olive oil until they completely collapse and start to get some color around the edges. This is your flavor base that will also add a nice rustic and chunky texture to your soup.

Cashew Sour Cream

This quick homemade sour cream comes together in the blender in a couple of minutes. It’s a prefect emulsion of raw cashews, freshly squeezed lemon juice and water. And because it is dairy-free your soup will not separate! If you have a powerful blender throw everything in it until silky smooth. Otherwise you should soak the cashews in hot water for 20 minutes or so before blending. The recipe makes 1 cup, stir half into the soup and serve the rest on the side.

Serving Suggestions:

• Vegan Bread
• Dinner Rolls
• Homemade Flatbread
• Garlic Knots
• Panzanella Salad.

how to make potato dill soup

5 from 5 votes

Chunky Potato Dill Soup

This chunky potato dill soup recipe is brimming with spring flavors from leeks and dill and is made creamy by a heavy pouring of vegan sour cream. It's a simple but delicious soup, bright enough to be enjoyed during the warmer months but also hearty and comforting like a chowder only loaded with all the good things.

Print Recipe

Prep Time:55 minutes mins

Total Time:55 minutes mins

Ingredients

• 2 medium leeks (chopped + rinsed well)
• 2 Lb diced golden potatoes (or red + golden new potatoes)
• 2 bay leaves
• 5 cups water
• 1 bunch fresh dill roughly chopped
• S+P to taste

Cashew Sour Cream

• 1 cup raw cashew pieces
• 1/3 cup lemon juice freshly squeezed
• 1/3 cup water

US Customary - Metric

Instructions

• Trim and chop the leeks then soak them in a large bowl of cold water. Allow all the sand/dirt to fall to the bottom of the bowl while the leeks will float to the top.
  2 medium leeks
• Preheat a heavy bottom soup pot over medium heat. Using your hands scoop the leeks out of the water and transfer them to the soup pot. (The water will evaporate while creating steam and helping the leeks start to wilt).
  2 medium leeks
• Season the leeks with a pinch of salt and stir, then allow them to completely collapse and start to get some color, a good 20 minutes or so. You can add a drizzle of olive oil at this point if desired or keep it oil free.
  S+P
• Add the bay leaves and diced potatoes. Cover with the water and bring to a gentle boil (veggie stock can be used instead of water if preferred but not necessary).
  2 Lb diced golden potatoes, 2 bay leaves, 5 cups water
• Season generously with a heavy pinch of sea salt, partially cover with a lid and allow the soup to simmer away until the potatoes are soft but still hold their shape. Remove from heat and stir in the fresh chopped dill.
  S+P, 1 bunch fresh dill
• Stir in half of the sour cream, taste and adjust seasonings with sea salt and black pepper. Serve the rest of the sour cream on the side.

Cashew Sour Cream

• Add the cashew pieces, lemon juice and water to a powerful blender. Process on the smoothie option until silky smooth. (If your blender is not extra powerful make sure to soak the cashews in hot water for 20 minutes before blending).
  1 cup raw cashew pieces, 1/3 cup lemon juice, 1/3 cup water

WFPB + Plantricious

• To make the recipe fully compliant make sure to sautée in water or veggie broth and omit the olive oil. The cashew sour cream is oil-free.
  

Notes

• About the Potatoes - It's spring time and new potatoes are everywhere. Golden or red, all they need is a good scrub and rinse, a cut through the center and in the soup they go. The best potatoes for soup in my opinion, no peeling required. I used diced Yukon gold but you can of course slice or cut them into wedges if preferred.
• Fresh Dill - A very delicate herb with a distinctive aroma that's really really good in potato soup. Roughly chop the fronds and add them into the soup at the very last minute before removing from heat. Use tons of it, an entire bunch to be precise, must be fresh never dried. If you aren't a fan I suspect you could swap it for onion chives, it just't won't be the same.
• The Leeks - Chopped and rinsed well in a large bowl of cold water for all the sand and dirt to sink to the bottom. Use your hands and scoop the floating pieces and add them straight into the soup pot. Saute with a light drizzle of olive oil until they completely collapse and start to get some color around the edges. This is your flavor base that will also add a nice rustic and chunky texture to your soup.
• Cashew Sour Cream - It's a prefect emulsion of raw cashews, freshly squeezed lemon juice and water. And because it is dairy-free your soup will not separate! If you have a powerful blender throw everything in it until silky smooth. Otherwise you should soak the cashews in hot water for 20 minutes or so before blending. The recipe makes 1 cup, stir half into the soup and serve the rest on the side.

Nutrition

Calories: 385kcal | Carbohydrates: 57g | Protein: 11g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 43mg | Potassium: 1271mg | Fiber: 7g | Sugar: 6g | Vitamin A: 770IU | Vitamin C: 58mg | Calcium: 77mg | Iron: 5mg

Course: Main Course

Cuisine: European

Keyword: plant based, potato dill soup, Vegan Potato Soup

Servings: 4 people

Calories: 385kcal

Author: Florentina

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