Chunky Potato Dill Soup is the kind of dish that wraps you in a hug—minus the commitment of putting on pants or leaving the house. This hearty, vegan-friendly soup is packed with flavor from leeks, golden potatoes, and a generous fistful of fresh dill. What makes it extra crave-worthy? A creamy swirl of homemade cashew sour cream that gives it that silky finish without a single drop of dairy.
Whether it’s a rainy Tuesday or you’re just over salad, this soup is like comfort food’s cooler, spring-season cousin. And if your fridge is screaming for a clean-out meal, this one’s forgiving. Don’t have gold potatoes? Red works. Not vegan? Stir in your go-to sour cream. Either way, Chunky Potato Dill Soup delivers—you’ll want seconds. Probably thirds.
Table of Contents
What is Chunky Potato Dill Soup?
Chunky Potato Dill Soup is a rustic, broth-based soup brimming with spring flavors and just enough creaminess to keep it cozy. Unlike blended potato soups, this one leans into texture: think golden potatoes that hold their shape, buttery-soft leeks, and an herby burst from fresh dill. The magic touch is a generous dollop of dairy-free sour cream—made from cashews and lemon juice—that brings brightness and body without overpowering the veggies.
Traditionally, dill is a staple in Eastern European soups, and here it shines. This isn’t a heavy chowder, but it still feels like something grandma would serve after a long day in the garden. The flavor balance is light, earthy, and satisfying, making it a great transitional recipe from colder months to sunnier ones.
Reasons to Try Chunky Potato Dill Soup
First, if your weeknight meals are stuck in a loop of frozen pizza and cereal, Chunky Potato Dill Soup is a reset button for your tastebuds and your mood. It’s vegan but doesn’t scream “health food”—it’s just plain delicious. Second, it’s a one-pot wonder with minimal chopping and no peeling (thank you, new potatoes!). Third, it’s surprisingly flexible: you can sub in red potatoes, tweak the dill for chives, or use veggie broth for deeper flavor.
It’s ideal for anyone trying to eat more plant-based without feeling like they’re missing out. And let’s be honest, we all need more meals that feel like a cozy blanket and less like a science project. Bonus: It’s picky-eater approved, kid-tested in this house of chaos. Oh, and it reheats like a dream.
Ingredients Needed to Make Chunky Potato Dill Soup
- 2 medium leeks (chopped and rinsed well)
- 2 lbs golden potatoes, diced (or a mix of red and gold new potatoes)
- 2 bay leaves
- 5 cups water (or vegetable broth)
- 1 bunch fresh dill, roughly chopped
- Salt and pepper to taste
Cashew Sour Cream:
- 1 cup raw cashew pieces
- 1/3 cup lemon juice (freshly squeezed)
- 1/3 cup water
Instructions to Make Chunky Potato Dill Soup
Making Chunky Potato Dill Soup at home is easier than you might think. This step-by-step guide walks you through each stage of the process so you can confidently create a cozy, flavor-packed soup—whether you’re cooking for your family or meal-prepping for the week. Let’s dive in, spoon first!
Step 1: Prep and Clean the Leeks (Don’t Skip This!)
Start by trimming off the root ends and dark green tops of 2 medium leeks, leaving the pale and light green parts. Slice them lengthwise, then chop into half-moons. Now here’s where the step-by-step magic matters: leeks are notorious for trapping dirt and grit between layers, so place the chopped pieces into a large bowl of cold water. Swirl them around and let the dirt sink to the bottom. The clean leeks will float—use your hands to scoop them out gently without disturbing the sediment. Need more tips on prepping veggies properly? Our preparation guide for fresh produce includes great cleaning hacks you’ll use again and again.
Step 2: Sauté the Leeks for Maximum Flavor
In a heavy-bottom soup pot (Dutch oven works great), place the cleaned leeks. Turn the heat to medium. You don’t need oil here unless you want it—just let the moisture from rinsing create some gentle steam. This step-by-step sauté method allows the leeks to soften slowly and develop natural sweetness. Sprinkle in a pinch of salt and stir occasionally. Cook for 20 minutes, letting them collapse fully and begin to caramelize at the edges. If you’re not following an oil-free plan, a small drizzle of olive oil helps speed things along. For oil-free cooking tips, check out our vegan roasted carrot red pepper soup for a broth-based sauté technique.
Step 3: Add Potatoes and Seasonings
Once the leeks are beautifully wilted and fragrant, toss in 2 pounds of diced golden potatoes. You can use red or a mix of both—just give them a good scrub and skip the peeling. We’re all about rustic charm here. Add in 2 bay leaves and pour in 5 cups of water (or low-sodium vegetable broth for added depth). Season with a generous pinch of sea salt and give it a stir. This part of the step-by-step method sets the soup’s foundation, so don’t be shy with the seasoning!
Step 4: Simmer Until the Potatoes Are Tender
Bring the pot to a gentle boil, then reduce to a simmer. Partially cover with a lid and let it cook for 20–25 minutes, or until the potatoes are fork-tender but not falling apart. This is the coziest part of the step-by-step process—the soup gently bubbling away, your kitchen filled with a savory, herby aroma. If you’re making this ahead for a holiday meal or dinner party, it’s a great moment to prep a side like our caramelized butternut squash or crispy smashed potato salad.
Step 5: Add the Fresh Dill (and Lots of It)
When the potatoes are done, turn off the heat and stir in a full bunch of fresh dill, roughly chopped. Yes, the whole bunch—don’t skimp! This herb brings brightness, freshness, and that unmistakable potato-soup-just-got-fancy energy. If dill isn’t your thing, you could swap in chopped chives or parsley, but the flavor won’t be the same. We highly recommend sticking with dill for this step. (Need an herb substitution cheat sheet? Our easy creamy roasted garlic tomato soup offers more tips for customizing flavor.)
Step 6: Blend the Cashew Sour Cream
While the soup simmers, it’s time to make your cashew sour cream. In a high-speed blender, combine 1 cup raw cashew pieces, 1/3 cup freshly squeezed lemon juice, and 1/3 cup water. Blend until it’s smooth and velvety—think yogurt consistency. If your blender isn’t super powerful, soak the cashews in hot water for 20 minutes first. This step-by-step dairy-free sour cream recipe not only works for this soup but makes a killer topping for tacos or baked potatoes, too.
Step 7: Stir in the Cream and Serve
Now for the finishing touch. Stir half of the creamy cashew mixture into the pot of soup and save the other half to serve on the side (or drizzle it on top like a pro). Give the soup a final taste and adjust the salt and pepper if needed. Ladle into bowls, top with a spoonful of the remaining sour cream, and maybe a sprinkle of extra dill if you’re feeling fancy. You’ve just made Chunky Potato Dill Soup, step by step, and totally nailed it.
Craving another creamy comfort soup? You’ll love our creamy Tuscan white bean soup or this easy creamy chicken tortilla soup if you’re looking to mix it up.
What to Serve with Chunky Potato Dill Soup
This soup is a meal on its own, but if you want to round things out, here are some no-fuss pairings. A slice of crusty sourdough or warm fresh-milled flour Polish bread makes it heartier. A side salad with a lemony vinaigrette balances the creaminess. You could also lean into cozy with roasted veggies or a small serving of crispy smashed potato salad—yes, potatoes on potatoes, and we support it fully. And if you’re planning a dinner party, this soup works beautifully as a first course before something like caramelized butternut squash.
Key Tips for Making Chunky Potato Dill Soup
First off—don’t skip the leek soaking step. Grit in your soup? No thanks. Use a mix of red and gold potatoes for the prettiest presentation and best texture. Leave the skins on to save time and get a little rustic flair. Add the dill only at the very end so it stays bright and fresh. And the cashew sour cream? Soak those cashews if your blender’s not top-tier—it makes all the difference.
Want it extra creamy? Blend a cup of the soup and stir it back in. If you’re not vegan, a swirl of Greek yogurt or a splash of cream can be used in place of the cashew version. But seriously, once you try the cashew one, you might not go back.
Storage and Reheating Tips Chunky Potato Dill Soup
Let the soup cool completely before storing. Keep it in the fridge in an airtight container for up to 4 days. It actually gets better with time as the flavors meld. To reheat, warm it gently on the stovetop over medium heat—just stir in a splash of water or broth if it thickens too much. You can also microwave it, but give it a good stir halfway through to keep things even. Avoid freezing if you’ve already added the cashew sour cream; it can separate. Instead, freeze the soup base and stir in fresh sour cream after reheating. Perfect for meal prep or next week’s “I don’t want to cook” night.
FAQs
Can I use regular sour cream instead of cashew?
Absolutely. If you’re not dairy-free, feel free to swap in your favorite sour cream.
What if I don’t have leeks?
Yellow onions will do in a pinch. The flavor will be different, but still delicious.
Can I freeze this soup?
Yes, but without the cashew sour cream. Add it fresh when you reheat.
Do I have to peel the potatoes?
Nope! Just scrub them well. The skins add texture and nutrients.
Can I make it oil-free?
Yes. Just sauté leeks in water or broth instead of oil.
Final Thoughts
Chunky Potato Dill Soup is the comforting, cozy-meets-fresh dish you didn’t know you needed. It checks all the boxes: easy, flavorful, wholesome, and endlessly adaptable. Whether you’re cooking for your family, meal prepping for the week, or just need something to soothe your soul on a Tuesday, this soup has your back. Plus, it’s proof that potatoes and dill are a match made in plant-based heaven. So grab that soup pot and get cooking—you won’t regret it.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
Print
Chunky Potato Dill Soup – Cozy, Creamy, and Plant-Based
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This chunky potato dill soup is brimming with spring flavors from leeks and dill, made creamy with a generous swirl of vegan cashew sour cream. It’s hearty yet fresh, perfect for any season.
Ingredients
- 2 medium leeks (chopped and rinsed well)
- 2 Lb diced golden potatoes (or red and golden new potatoes)
- 2 bay leaves
- 5 cups water
- 1 bunch fresh dill, roughly chopped
- Salt and pepper to taste
- Cashew Sour Cream:
- 1 cup raw cashew pieces
- 1/3 cup lemon juice, freshly squeezed
- 1/3 cup water
Instructions
1. Trim and chop the leeks then soak them in a large bowl of cold water. Allow all the sand and dirt to fall to the bottom while the leeks float to the top.
2. 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.
3. Season the leeks with a pinch of salt and stir. Let them collapse and caramelize slightly, about 20 minutes. Add a drizzle of olive oil if desired or keep oil-free.
4. Add the bay leaves and diced potatoes. Cover with water and bring to a gentle boil. Season generously with sea salt.
5. Partially cover with a lid and simmer until the potatoes are soft but still hold their shape.
6. Remove from heat and stir in the fresh chopped dill.
7. Stir in half of the cashew sour cream. Taste and adjust seasoning with salt and pepper. Serve the remaining sour cream on the side.
8.
9. To make the cashew sour cream:
10. Add the cashew pieces, lemon juice, and water to a powerful blender. Blend until silky smooth. If your blender isn’t high-powered, soak cashews in hot water for 20 minutes before blending.
Notes
About the Potatoes – Golden or red new potatoes are perfect for this soup and don’t require peeling. Just scrub, dice, and add.
Fresh Dill – Use a full bunch of fresh dill for its bright flavor. Do not substitute with dried.
The Leeks – Rinse thoroughly in a bowl of cold water. Scoop out and sauté until collapsed and slightly browned for the best flavor.
Cashew Sour Cream – This dairy-free alternative won’t separate in the soup and adds a creamy texture. Blend until smooth for best results.
- Prep Time: 55 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 6g
- Sodium: 43mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Carbohydrates: 57g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 0mg
