Creamy Potato Leek Soup with Lots of Dill

  • 2 Tbs. olive oil or unsalted butter
  • 2 lb. waxy potatoes, such as Yukon Gold or fingerlings, sliced about ½” thick
  • 2 leeks, white and pale green parts only, chopped and rinsed
  • Kosher salt and freshly ground black pepper
  • 6 C vegetable broth
  • 1 large (or 2 small) bunch leafy greens, such as kale, spinach, or Swiss chard, stems removed, leaves torn into bite-sized pieces
  • 1/4 C sour cream, plus more for serving
  • 1 tsp. White wine vinegar
  • 4 scallions, thinly sliced
  • 1/2 C dill, coarsely chopped

Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add potatoes and leeks and season with salt and pepper.

Cook, stirring occasionally until the leeks are bright green and have begun to sweat, 5 to 8 minutes. Add vegetable broth and bring to a simmer. Simmer until the liquid has reduced a bit and the potatoes are basically falling apart, 30–40 minutes. With a little encouragement from your wooden (or whatever) spoon, I want you to smush the tender potatoes so that they fall apart even more (this will thicken the soup, turn it creamy and make the potatoes a nice, uneven, chunky texture).

Add the greens, stirring to wilt them into the soup.

Add the sour cream and vinegar and simmer another minute or so (adding the sour cream later in the cooking process keeps a “fresher” sour cream flavor and prevents any curdling). Season with salt, pepper, and maybe a little more vinegar.

Ladle soup into a bowl and top with more sour cream if you’re going that route. Scatter the bowl with scallion and #lotsofdill, then grind some more black pepper over the whole thing.

Date Added:July 12, 2023
Classification:Soups & Stews
Source:Alison Roman Online
Meals:Lunch, Dinner
Courses:Main Course, Soup



2022, 2023
Original recipe called for using the entire leek, and for 1 cup of dill.