Chunky Potato Dill Soup

This Chunky Potato Dill Soup is a cozy, spring-inspired bowl of comfort made with tender golden potatoes, slow-cooked leeks, and a bright punch of fresh dill. Finished with a creamy, dairy-free cashew sour cream, this soup is hearty, flavorful, and naturally vegan. It’s rustic like a chowder, but light enough to enjoy year-round.

Why You’ll Love This Recipe

• Bright and fresh – fresh dill adds a springtime lift

• Naturally creamy – blended cashew sour cream gives a luscious finish without dairy

• Chunky and hearty – satisfying texture from tender diced potatoes and leeks

• Vegan and whole food plant-based – free of animal products and processed oils

• Oil-free option available – easily adaptable to WFPB diets

• Simple ingredients – nothing fancy, just real food

• Gluten-free – no flour or thickeners needed

• One pot meal – minimal cleanup

• Perfect for any season – light yet comforting

• Great for leftovers – flavors deepen over time

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Soup
2 medium leeks, chopped and rinsed well
2 pounds diced golden potatoes (or red/golden new potatoes)
2 bay leaves
5 cups water (or vegetable broth)
1 bunch fresh dill, roughly chopped
Sea salt and black pepper, to taste

Cashew Sour Cream
1 cup raw cashew pieces
⅓ cup freshly squeezed lemon juice
⅓ cup water

Directions

1. Prep the leeks:

   • Trim, chop, and place the leeks in a large bowl of cold water.

   • Let the dirt sink to the bottom and scoop the leeks out from the top.

2. Sauté the leeks:

   • Heat a heavy-bottomed soup pot over medium heat.

   • Add the wet leeks to the dry pot and let them steam and soften.

   • Season with a pinch of salt and stir occasionally. Cook for about 20 minutes until fully wilted and slightly golden. (Add a drizzle of olive oil if not keeping oil-free.)

3. Add potatoes and water:

   • Stir in the diced potatoes and bay leaves.

   • Pour in the water (or vegetable broth if preferred).

   • Season with salt and bring to a gentle boil.

   • Reduce heat, partially cover, and simmer until potatoes are tender but still hold their shape.

4. Add fresh dill:

   • Turn off the heat and stir in the chopped dill.

5. Make the cashew sour cream:

   • In a high-powered blender, combine cashew pieces, lemon juice, and water.

   • Blend on high until completely smooth.

   • (If using a standard blender, soak the cashews in hot water for 20 minutes first.)

6. Finish the soup:

   • Stir half of the cashew sour cream into the soup.

   • Taste and adjust with more salt, pepper, or lemon juice if desired.

   • Serve with the remaining sour cream on the side.

Servings and timing

Servings: 6
Prep time: 55 minutes
Total time: 55 minutes

Variations

• Add greens: Stir in baby spinach or chopped kale at the end for extra nutrition.

• More flavor: Use vegetable broth instead of water for a deeper taste.

• Creamier version: Blend a portion of the soup for a creamier texture while keeping it chunky.

• No cashews? Substitute with unsweetened vegan yogurt or blended silken tofu.

• Herb swap: Replace dill with fresh chives or parsley if preferred.

• Lemon boost: Add lemon zest for a brighter finish.

• Spicy touch: Stir in a pinch of crushed red pepper for subtle heat.

• Thicker version: Reduce the water slightly or mash some of the potatoes in the pot.

• Carrot addition: Add chopped carrots for color and sweetness.

• Garlic flavor: Sauté a few cloves of garlic with the leeks for a garlicky twist.

Storage/Reheating

To store: Refrigerate in an airtight container for up to 4 days.
To reheat: Warm gently in a pot over medium heat, stirring occasionally.
To freeze: Freeze without the sour cream stirred in for up to 2 months. Add sour cream after reheating.

FAQs

Do I need to peel the potatoes?

No, just scrub them well. The skins add texture and nutrients.

Can I use dried dill?

Fresh dill is highly recommended for this recipe. Dried dill won't provide the same flavor or brightness.

Is the cashew sour cream necessary?

It adds creaminess and tang, but the soup is still delicious without it. You can also substitute with vegan yogurt.

Can I make this oil-free?

Yes, sauté the leeks in water or broth and omit any added oils for a WFPB version.

What kind of potatoes work best?

Golden or red potatoes hold their shape well and have a creamy texture when cooked.

Can I make this soup ahead of time?

Yes, it tastes even better the next day as the flavors develop.

Is this soup filling enough for dinner?

Yes, it's hearty thanks to the potatoes and cashew cream. Pair it with crusty bread or a salad for a complete meal.

What should I serve with this soup?

Serve with a slice of sourdough bread, whole grain crackers, or a green salad.

Will the soup thicken as it cools?

Yes, the starch from the potatoes continues to thicken the soup slightly as it rests.

Can I double the recipe?

Absolutely. Use a larger pot and double all ingredients accordingly.

Conclusion

Chunky Potato Dill Soup is a plant-based comfort food classic that’s both rustic and refreshing. The fresh dill and leeks bring brightness, while the potatoes and creamy cashew sour cream create depth and richness. Whether you’re making it for a weeknight meal or prepping for the week ahead, this soup is a satisfying, nourishing bowl that’s simple to make and big on flavor.

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