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.
Ingredients
- 2 medium leeks chopped + rinsed well
- 2 Lb golden potatoes diced
- 2 bay leaves
- 5 cups water
- 1 bunch fresh dill roughly chopped
- 1 cup raw cashew pieces
- 1/3 cup lemon juice freshly squeezed
- 1/3 cup water
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.
- 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.
- 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.
- Add the bay leaves and diced potatoes. Cover with the water and bring to a gentle boil.
- 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.
- 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.
Notes
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.
Tried this recipe?Let us know how it was!