Description
Classic Potato Leek Soup With Dill is velvety, cozy, and bright with fresh herbs, the kind of easy recipe you want on repeat for busy nights and chilly weekends. Tender potatoes and sweet leeks simmer in a creamy broth, then get finished with lemon and dill for a simple dinner that tastes restaurant-worthy but still comes together in one pot. It is a comforting option for quick weeknight meals, lazy Sunday lunches, or anytime you need new soup, lunch, and dinner ideas.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large leeks, white and light green parts only, sliced and well rinsed
2 cloves garlic, minced
2 pounds russet or Yukon Gold potatoes, peeled and diced
4 cups low-sodium vegetable or chicken broth
2 cups water
1 bay leaf
1 cup heavy cream
2 tablespoons fresh lemon juice
3 tablespoons chopped fresh dill, plus more for garnish
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Instructions
1. Prep the vegetables: Slice the leeks, rinse them very well to remove grit, peel the potatoes, and cut them into even chunks.
2. Soften the leeks: In a large heavy pot, melt the butter with the olive oil over medium heat. Add the leeks and a pinch of salt, then cook, stirring often, until very soft but not browned, about 8–10 minutes.
3. Add garlic and potatoes: Stir in the minced garlic and cook for about 30 seconds. Add the diced potatoes and toss to coat in the buttery leeks.
4. Add liquid and simmer: Pour in the broth and water, add the bay leaf, and bring to a gentle simmer. Reduce the heat to medium-low and cook until the potatoes are very tender, 15–20 minutes.
5. Blend to desired texture: Remove and discard the bay leaf. Lightly mash some of the potatoes with a potato masher for a rustic texture, or use an immersion blender to partially or fully blend the soup until as smooth as you like.
6. Finish with cream, lemon, and dill: Turn the heat to low and stir in the heavy cream, lemon juice, and chopped dill. Season generously with salt and pepper, tasting and adjusting as needed.
7. Serve: Warm the soup gently without boiling, then ladle into bowls and garnish with extra dill and black pepper before serving.
Notes
For the creamiest texture, avoid boiling the soup after you add the heavy cream and dill—keep the heat low and just gently warm it so the dairy does not split and the herbs stay fresh and bright.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5
- Sodium: 780
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 4
- Protein: 6
- Cholesterol: 55