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Chunky Potato Dill Soup

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This chunky potato dill soup is full of spring flavors from leeks and fresh dill, with a rich, creamy texture thanks to a homemade vegan cashew sour cream. It’s hearty like a chowder yet light and bright enough for warmer months.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

  • 2 medium leeks, chopped and rinsed well
  • 2 lbs diced golden potatoes (or red + golden new potatoes)
  • 2 bay leaves
  • 5 cups water (or vegetable stock)
  • 1 bunch fresh dill, roughly chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil (optional)
  • Cashew Sour Cream:
  • 1 cup raw cashew pieces
  • 1/3 cup lemon juice, freshly squeezed
  • 1/3 cup water

Instructions

  1. Trim, chop, and rinse the leeks in a large bowl of cold water. Let the dirt sink to the bottom while the leeks float. Scoop leeks out by hand and transfer to a heavy-bottomed soup pot.
  2. Preheat the pot over medium heat. Add the wet leeks and a pinch of salt. Cook for about 20 minutes, stirring occasionally, until the leeks collapse and begin to caramelize. Add a drizzle of olive oil if desired.
  3. Add the diced potatoes and bay leaves. Pour in 5 cups of water (or vegetable stock) and bring to a gentle boil.
  4. Season generously with salt. Partially cover and simmer until potatoes are soft but still hold their shape.
  5. Remove from heat and stir in the chopped fresh dill.
  6. Prepare the cashew sour cream: Blend cashews, lemon juice, and water until completely smooth. (Soak cashews in hot water for 20 minutes first if not using a high-speed blender.)
  7. Stir half of the cashew sour cream into the soup. Adjust seasoning with more salt and pepper as needed.
  8. Serve the soup hot, with the remaining sour cream on the side for drizzling.

Notes

  • Use Yukon gold or red new potatoes—no need to peel.
  • Fresh dill is essential. Use the whole bunch for maximum flavor. Don’t substitute dried dill.
  • Keep this soup oil-free by sautéing leeks in water or broth instead of oil.
  • For added richness, add more cashew sour cream or a splash of plant-based milk before serving.
  • Author: AVA
  • Prep Time: 55 minutes
  • Cook Time: 0 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 385
  • Sugar: 6g
  • Sodium: 43mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 57g
  • Fiber: 7g
  • Protein: 11g
  • Cholesterol: 0mg

Find it online: https://avascooking.com/chunky-potato-dill-soup/