Go Back
–+ servings
Chunky Potato Dill Soup

Chunky Potato Dill Soup That Will Brighten Your Day

This Chunky Potato Dill Soup is a vibrant, creamy vegan delight perfect for spring dining.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 3 medium Leeks Clean thoroughly before cooking.
  • 4 cups Golden Potatoes Diced; can substitute with red new potatoes.
  • 2 leaves Bay Leaves Remove before serving.
  • 6 cups Water Use vegetable stock for richer flavor.
  • 1 bunch Fresh Dill Use for maximum flavor.
  • to taste Sea Salt Adjust according to preference.
  • to taste Black Pepper Adjust according to preference.
For the Cashew Sour Cream
  • 1 cup Raw Cashew Pieces Soak if blender is not powerful.
  • 2 tablespoons Lemon Juice Freshly squeezed for best flavor.

Equipment

  • Heavy-bottomed pot
  • high-speed blender
  • Large bowl

Method
 

Cooking Instructions
  1. Clean the leeks in a bowl of cold water, swishing them around. Soak for 10 minutes, then drain and chop.
  2. Preheat a heavy-bottomed pot over medium heat. Add leeks and sauté for about 20 minutes until soft and caramelized.
  3. Add diced potatoes and bay leaves. Pour in water or vegetable stock to cover, bring to boil, then reduce to simmer for 15-20 minutes.
  4. Season with salt and pepper, and simmer for an additional 5 minutes.
  5. Stir in fresh dill and half of the cashew sour cream. Mix gently.
  6. Blend soaked cashews, lemon juice, and a little water until creamy, adjusting thickness as necessary.
  7. Serve soup in bowls, topped with remaining cashew sour cream and extra dill if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 300mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on low heat.

Tried this recipe?

Let us know how it was!