As I ladled the steaming Chunky Potato Dill Soup into bowls, the aromatic scent of fresh leek and dill filled my kitchen, instantly transporting me to a sun-drenched garden. This creamy vegan delight is not only a warm hug in a bowl, but it’s also gluten-free and packed with vibrant spring flavors. What makes this soup truly special is its simplicity: a handful of wholesome ingredients come together to create a hearty meal that’s perfect for nurturing both the body and soul. With just a bit of prep time, you can whip up an irresistible dish that’s sure to become a favorite at your table. So, are you ready to elevate your soup game and savor a bowl of pure joy? Let’s dive into the recipe!

Why is this Chunky Potato Dill Soup special?

Simplicity at Its Finest: With just a few fresh ingredients, this soup comes together quickly without sacrificing flavor. Versatile and Customizable: Feel free to toss in extra veggies or swap herbs to suit your taste. Creamy Vegan Delight: The cashew sour cream adds a luscious richness that pleases everyone, even non-vegans. Perfect for Meal Prep: Make a big batch to enjoy throughout the week—store it in the fridge or reheat it easily. Nourishing and Wholesome: Packed with vitamins and a comforting depth of flavor, this soup will make you feel good inside! Whether you serve it alongside crusty bread or over a bed of quinoa, it’s perfect for any meal.

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Chunky Potato Dill Soup Ingredients

For the Soup Base

Leeks – Essential for depth of flavor; wash thoroughly to remove any grit.
Golden Potatoes – Provide body and heartiness; you can also use red new potatoes as a substitute.
Bay Leaves – Add a subtle aromatic note to enhance the overall flavor.
Vegetable Broth – Forms the soup base; using broth instead of water boosts the taste.

For the Cashew Cream

Raw Cashew Pieces – Creates a creamy sour cream; soak in hot water if needed for easier blending.
Lemon Juice – Adds brightness and acidity to the cashew cream; it really lifts the flavors.
Additional Water – Necessary for blending the cashews smoothly into a creamy texture.

For Seasoning

Fresh Dill – Vital for that spring flavor; add generously right before serving to maximize freshness.
Salt and Pepper (S+P) – For seasoning; adjust to taste to ensure the best flavor balance.

This Chunky Potato Dill Soup is a heartwarming, creamy delight that will become a staple in your kitchen!

Step‑by‑Step Instructions for Chunky Potato Dill Soup

Step 1: Clean and Prepare Leeks
Start by thoroughly cleaning the leeks, slicing them into rings and soaking them in a bowl of cold water. Agitate gently to remove any grit, allowing sediment to settle at the bottom. Once rinsed, drain and chop the leeks finely to prepare them for sautéing, ensuring vibrant flavor in your Chunky Potato Dill Soup.

Step 2: Sauté Leeks
In a heavy-bottomed pot, heat a drizzle of olive oil over medium heat. Add the chopped leeks and sauté for about 20 minutes, stirring occasionally, until they collapse and begin to turn golden. This process deepens their flavor, creating a delicious base for your soup. Watch them closely as they cook to prevent burning.

Step 3: Add Potatoes and Bay Leaves
Next, add the chopped golden potatoes and bay leaves to the pot. Pour in enough water or vegetable broth to cover the mixture, then bring it to a gentle boil over medium-high heat. The broth enhances the overall flavor of the Chunky Potato Dill Soup as it cooks, so choose a high-quality vegetable broth for best results.

Step 4: Season and Simmer
Once boiling, season the mixture generously with salt and pepper, and reduce the heat to low, allowing it to simmer. Cook for approximately 20-25 minutes, or until the potatoes are tender but still intact. The soup should thicken slightly as it simmers, filling your kitchen with enticing aromas.

Step 5: Incorporate Dill and Cashew Cream
After the potatoes are cooked, stir in the freshly chopped dill, allowing it to infuse its vibrant flavor into the soup. Then, mix in half of the prepared cashew sour cream, blending well to achieve a creamy consistency. Taste and adjust seasoning if needed, ensuring the Chunky Potato Dill Soup is perfectly balanced.

Step 6: Blend Cashew Sour Cream
For the cashew sour cream, combine soaked cashew pieces, lemon juice, and additional water in a high-speed blender. Blend until smooth and creamy, ensuring there are no lumps. If your blender isn’t high-powered, soak the cashews longer in hot water for an easier blending process. This creamy addition enhances the soup’s richness beautifully.

Chunky Potato Dill Soup: Variations & Substitutions

Feel free to play around with these ideas to make this soup even more delightful for your taste buds!

Herb-Infused: Add fresh thyme or parsley for a fragrant twist. The additional herbs will add depth and brightness to the dish.
Creamy Coconut: Substitute cashew cream with full-fat coconut milk for a rich, tropical flavor. This will produce a different, yet comforting creaminess that’s undeniably satisfying.
Spicy Kick: Sprinkle in some red pepper flakes or diced jalapeños to bring some heat! This twist creates a surprising contrast that can elevate the entire dish.
Alternative Cream: Use silken tofu blended with lemon juice as a lower-calorie cream option. It provides a smooth texture while keeping everything plant-based and nutritious.
Savory Cheese: Incorporate a tablespoon of nutritional yeast into the cashew cream for added cheesy flavor. This is a perfect addition for those craving extra richness without the dairy!
Veggie Boost: Toss in additional veggies like carrots, spinach, or peas for extra nutrition. They not only enhance the flavor but also add vibrant color to your soup.
Flavorful Broth: Replace vegetable broth with mushroom or miso broth for a deeper umami flavor. This simple switch will transform your soup into a hearty delight.
Crispy Topping: Top with homemade croutons or toasted nuts for added crunch and texture. They contrast beautifully with the creamy smoothness of the soup!

Whether you prefer a delightful bowl with a twist or an extra dose of nutrients, these variations can enhance your experience. And if you’re interested in other comforting soups, you might enjoy my recipe for Italian Meatball Soup or a cozy Veggie Pot Pie Soup. Enjoy your culinary adventure!

Expert Tips for Chunky Potato Dill Soup

Clean Thoroughly: Ensure leeks are rinsed well to avoid gritty soup; dirt can hide within layers, so soak and agitate gently.
Perfectly Creamy: For optimal texture in your cashew sour cream, soak raw cashews in hot water for at least 30 minutes before blending.
Season Gradually: Taste and adjust salt and pepper after adding ingredients; it’s easier to add than to fix an overly salty soup.
Embrace Freshness: Add fresh dill just before serving to preserve its vibrant flavor and aroma, enhancing your Chunky Potato Dill Soup.
Experiment with Veggies: Feel free to add more vegetables like carrots or peas, increasing nutrition and variety while keeping the soup comforting.

What to Serve with Chunky Potato Dill Soup

Creating a lovely meal around this creamy vegan delight will warm your home and heart.

Crusty Bread: Perfect for dipping, this hearty companion enhances the soup’s creamy texture while adding a satisfying crunch.
Fresh Side Salad: A light mix of greens with a tangy vinaigrette brightens the palate and adds a refreshing contrast to the soup.
Quinoa Bowl: Serving the soup over a bed of fluffy quinoa transforms your meal into a filling dish loaded with wholesome nutrition.
Roasted Vegetables: Seasoned roasted carrots or Brussels sprouts add a delightful crunch and earthy flavor that pairs beautifully with the soup’s creaminess.
Pickled Vegetables: A tangy bite of pickled veggies offers a vibrant zing that enhances the soup’s comforting qualities and adds a fun contrast.
Lemonade or Iced Tea: Refreshing beverages with a hint of sweetness perfectly balance the hearty flavors, making every sip enjoyable along with the soup.
Chocolate Chip Cookies: For dessert, serve a warm cookie that will satisfy any sweet tooth and provide a comforting end to your cozy meal.

How to Store and Freeze Chunky Potato Dill Soup

Fridge: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3 days.

Freezer: For longer storage, freeze the soup in portions using freezer-safe containers or bags. It will keep well for up to 3 months.

Reheating: When ready to enjoy, thaw the soup overnight in the fridge. Reheat gently on the stove, adding a splash of water or broth to restore the creamy texture.

Tip: Make sure to let the soup cool fully before freezing to maintain the best flavor in your Chunky Potato Dill Soup.

Make Ahead Options

This Chunky Potato Dill Soup is a fantastic meal to prepare in advance, saving you valuable time during busy weeknights! You can chop and store the leeks and potatoes (tossed in a little water or lemon juice to prevent browning) up to 24 hours ahead. The cashew sour cream can also be prepped 1-3 days in advance and refrigerated. For maximum flavor, add the fresh dill just before serving. When you’re ready to enjoy your soup, simply sauté the leeks, add the potatoes and broth, season, and simmer until done; it will taste just as delicious as if made fresh!

Chunky Potato Dill Soup Recipe FAQs

How do I choose the best leeks for my soup?
Absolutely! When selecting leeks, look for ones that are firm, straight, and have a vibrant green top. Avoid leeks with dark spots or wilting leaves, as these can indicate spoilage. For the best flavor, ensure they feel heavy for their size and have a fresh aroma.

How long can I store Chunky Potato Dill Soup in the fridge?
You can store your soup in an airtight container in the fridge for up to 3 days. Allow it to cool completely before sealing to prevent moisture buildup, which can lead to spoilage. When you’re ready to enjoy it, simply reheat on the stovetop, adding a bit of vegetable broth or water if needed to regain its creamy texture.

Can I freeze Chunky Potato Dill Soup? How do I do it?
Sure! To freeze your soup, let it cool completely, then ladle it into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of water or broth to adjust the consistency. This will keep the soup tasting fresh and delicious!

What if my soup is too thick?
If you find your Chunky Potato Dill Soup is too thick after cooking, simply add a small amount of water or vegetable broth to reach your desired consistency. Stir gently while heating it on the stove to incorporate the liquid evenly. If you feel it needs more flavor, a pinch of salt or additional herbs can help enhance the taste too!

Is this soup suitable for people with nut allergies?
Unfortunately, the cashew cream in this recipe makes it unsuitable for those with nut allergies. I often recommend substituting the cashew cream with a dairy-free yogurt or almond-based cream if you are not allergic to those ingredients. Just be sure to check that it’s nut-free, especially if you’re serving guests with allergies.

How can I make this soup spicier?
Very! To give your Chunky Potato Dill Soup a spicy kick, you can add a pinch of red pepper flakes during the simmering process or incorporate a diced jalapeño at the beginning. Alternatively, a splash of hot sauce just before serving can elevate the flavor while allowing each person to adjust the heat to their liking!