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