Description
This chunky potato dill soup is brimming with fresh spring flavor from tender leeks and plenty of fragrant dill. Creamy cashew sour cream adds richness while keeping the soup completely dairy-free, making this simple potato soup hearty, comforting, and bright enough for warmer days.
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
- 1 cup raw cashew pieces
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup water
Instructions
- Trim and chop the leeks, then soak them in a large bowl of cold water. Allow the sand and dirt to fall to the bottom while the leeks float to the top.
- Preheat a heavy-bottomed soup pot over medium heat. Using your hands, scoop the leeks out of the water and transfer them to the soup pot.
- Season the leeks with a pinch of salt and stir. Allow them to completely collapse and begin to brown, about 20 minutes. Add a drizzle of olive oil if desired, or keep the soup oil-free.
- Add the bay leaves and diced potatoes. Pour in the water and bring to a gentle boil.
- Season generously with sea salt, partially cover with a lid, and simmer until the potatoes are soft but still hold their shape.
- Remove the soup from the heat and stir in the fresh chopped dill.
- Stir in half of the cashew sour cream. Taste and adjust the seasoning with sea salt and black pepper. Serve the remaining sour cream on the side.
- For the cashew sour cream, add the cashews, lemon juice, and water to a powerful blender. Blend until silky smooth. If your blender is not very powerful, soak the cashews in hot water for 20 minutes before blending.
Notes
- Golden or red new potatoes work well and do not need to be peeled. Simply scrub, rinse, and dice them.
- Use plenty of fresh dill for the best flavor. Add it at the very end just before removing the soup from the heat.
- Rinse the chopped leeks thoroughly in cold water to remove all sand and dirt before cooking.
- The cashew sour cream is made with raw cashews, fresh lemon juice, and water. It makes about 1 cup; stir half into the soup and serve the rest on the side.
- For a fully oil-free WFPB and Plantricious version, sauté the leeks in water or vegetable broth and omit the olive oil.
- Vegetable stock can be used instead of water if preferred.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American