As the sun peeks through the clouds and warmer days beckon, I find myself yearning for vibrant, fresh flavors that awaken the senses. That’s where Chunky Potato Dill Soup comes in—a delightful ode to spring filled with tender leeks and fragrant dill. This vegan, gluten-free gem is not only simple to whip up but also offers a comforting embrace, reminiscent of a classic chowder yet completely plant-based. Whether you’re seeking a hearty meal that feels indulgent without the heaviness or a dish that showcases seasonal ingredients, this soup ticks all the boxes. Ready to dive into a bowl of creamy goodness and brighten up your dinner table? Let’s get started!

Why is this soup a must-try?

Comforting, this soup brings warmth and joy to your table, appealing to vegans and non-vegans alike. Fresh Ingredients like leeks and dill create a vibrant flavor profile that dances on your palate. Easy to Make, it requires minimal prep and cooking time, perfect for busy weeknights. Versatile enough to enjoy year-round, you can customize it with seasonal vegetables or swap the cashew sour cream for traditional options. This Sausage Potato Soup is another comforting alternative if you’re looking to mix things up! Enjoy this delightful blend of spring flavors and hearty satisfaction in every bowl!

Chunky Potato Dill Soup Ingredients

• Dive into this delightful, plant-based recipe bursting with spring flavors!

For the Soup

Leeks – Provide a delicate onion flavor; rinse well to remove any grit.
Golden Potatoes – Serve as the hearty base; red or new potatoes work just as well without peeling!
Bay Leaves – Infuse aromatic depth into your broth while simmering.
Water – Acts as the soup base; swap in vegetable stock for a richer flavor.
Fresh Dill – Adds a bright herbal note; opting for fresh dill keeps the flavor vibrant.
Salt & Pepper (S+P) – Essential for enhancing flavor; adjust to your taste preference.

For the Vegan Sour Cream

Raw Cashew Pieces – Create a creamy texture; soak for best blending results.
Lemon Juice – Brings brightness to the cashew sour cream, balancing the flavors beautifully.

Experience the magic of this Chunky Potato Dill Soup as it warms your soul!

Step‑by‑Step Instructions for Chunky Potato Dill Soup

Step 1: Prepare Leeks
Begin by trimming and chopping the leeks, ensuring you rinse them thoroughly under cold water to remove any sand or dirt. Once cleaned, scoop out the leeks and set them aside; this step is crucial for the foundations of your Chunky Potato Dill Soup to have a delicate flavor without grit.

Step 2: Sauté Leeks
In a heavy-bottomed pot, heat a splash of vegetable oil over medium heat. Add the chopped leeks and sauté them for approximately 20 minutes, stirring occasionally, until they are collapsed and lightly golden. This step enhances the sweetness of the leeks and creates a warm base for your soup.

Step 3: Combine Ingredients
To the pot, add in your prepared bay leaves and diced golden potatoes. Pour enough water over the ingredients to cover them completely, then bring the mixture to a rolling boil, stirring occasionally. Observing this bubbling action is a sign everything is combining beautifully in the pot, setting the stage for your flavorful Chunky Potato Dill Soup.

Step 4: Simmer
Once boiling, add a generous pinch of salt and reduce the heat to a gentle simmer. Allow the soup to cook uncovered for about 20 to 25 minutes, or until the potatoes are fork-tender. You’ll know it’s ready when the chunks are soft and easily break apart, making each spoonful comforting.

Step 5: Finish Soup
Stir in a handful of fresh dill and half of the prepared cashew sour cream, mixing until everything is well incorporated. Taste and adjust the seasoning with more salt and pepper if desired. At this point, your Chunky Potato Dill Soup should be aromatic and vibrant, showcasing the fresh herbs beautifully.

Step 6: Prepare Cashew Sour Cream
In a blender, combine the soaked raw cashew pieces, fresh lemon juice, and a little water. Blend on high speed until the mixture is incredibly smooth and creamy, ensuring a luscious texture. This plant-based sour cream will add a rich, tangy component that beautifully complements the warmth of your soup.

Make Ahead Options

These Chunky Potato Dill Soup preparations are ideal for those busy weeknights! You can chop and clean the leeks and potatoes up to 24 hours in advance, storing them in an airtight container in the refrigerator to keep them fresh. Additionally, the cashew sour cream can be made ahead and stored for up to 3 days; just blend your soaked cashews, lemon juice, and water, then refrigerate. To maintain the vibrant flavors, add the fresh dill just before serving. When ready to enjoy, simply sauté the leeks, combine all ingredients, and let it simmer, resulting in a deliciously comforting bowl of soup with little effort!

Expert Tips for Chunky Potato Dill Soup

Leek Cleaning: Thoroughly rinse leeks under cold water to ensure any sand or grit is removed, enhancing the soup’s texture and flavor.
Finishing Flavor: Add fresh dill at the very end to preserve its vibrant flavor; cooking it too long can diminish the herby aroma.
Creamy Texture: Soak raw cashews for a few hours or overnight for a creamier sour cream; blending without soaking may leave a grainy texture.
Adjust Seasoning: Taste and season with salt and pepper after stirring in the cashew sour cream to balance flavors perfectly in your Chunky Potato Dill Soup.
Add Texture: Feel free to toss in other seasonal vegetables like green beans or peas for added nutrition and varied texture in the soup.

Chunky Potato Dill Soup Variations

Ready to make this delightful soup your own? Let your creativity run wild with these fun and flavorful twists!

Dairy-Free: Substitute regular sour cream with a plant-based variety for a deliciously creamy option that fits a vegan lifestyle.
Herb Blend: Experiment with fresh herbs like chives or parsley alongside dill for a unique flavor experience. A vibrant medley elevates the dish beautifully.
Texture Boost: Toss in a handful of green beans, peas, or even roasted broccoli! Adding these not only enhances the nutrition but also adds a delightful crunch.
Spicy Kick: Looking for heat? A pinch of red pepper flakes or a splash of hot sauce can bring a surprising zing to your Chunky Potato Dill Soup.
Creamier Soup: If you crave a richer consistency, blend the soup until silky smooth. For an ultra-creamy texture, add an extra scoop of cashew sour cream!
Flavor Infusion: Swap the water for vegetable stock to deepen the flavors and give your soup an extra umami boost. This simple switch transforms the taste!
Roasted Veggies: Roast your veggies before adding them to the soup for a caramelized flavor that adds depth. Roasting brings out their natural sweetness, making every bite irresistible.
Seasonal Variations: In colder months, consider adding butternut squash or sweet potatoes for a heartier, comforting soup reminiscent of a cozy winter evening.

For a comforting alternative when you’re in the mood, try my delightful Baked Potato Soup or a warm, filling Sausage Potato Soup. Each variation opens a new door to scrumptious flavors while keeping comfort at the forefront of your meals!

How to Store and Freeze Chunky Potato Dill Soup

Fridge: Store in an airtight container for up to 3 days. Make sure to cool the soup to room temperature before sealing to maintain its freshness.
Freezer: For longer storage, freeze the soup in portions using freezer-safe bags or containers, ensuring to leave space for expansion. It can last up to 3 months.
Reheating: Thaw overnight in the fridge before reheating. Warm on the stove over low heat, stirring occasionally; add a splash of water if needed to adjust the consistency.
Serving Fresh: This Chunky Potato Dill Soup tastes best when freshly made, so consider enjoying it right away for that comforting, robust flavor!

What to Serve with Chunky Potato Dill Soup

Enjoy a comforting meal full of vibrant flavors and delightful pairings that dance together beautifully.

Crusty Bread: Perfect for dipping, crusty bread provides a satisfying crunch that complements the creamy soup texture.
Garden Salad: Refreshing and crisp, a mix of greens with a light vinaigrette adds a burst of freshness to your meal.
Roasted Asparagus: The earthy flavor and tender texture of asparagus beautifully balance the creamy soup, making for a delightful side.
Grilled Vegetable Skewers: Colorful, charred veggies bring a smoky note to your table, harmonizing wonderfully with the soup.
Vegan Grilled Cheese: A crunchy, melty companion, this classic offers a nostalgic touch that pairs perfectly with a bowl of soup.
Herbal Tea: A calming drink, herbal tea enhances the soup’s flavors while providing warm comfort on chilly evenings.
Coconut Milk Rice: This subtly sweet and creamy rice dish contrasts well with the savory notes of the soup, enriching the experience.
Lemon Sorbet: This light and refreshing dessert cleanses your palate, wrapping up the meal on a bright note.

Every bite of your Chunky Potato Dill Soup deserves to be savored and cherished with the perfect accompaniment!

Chunky Potato Dill Soup Recipe FAQs

How do I select ripe potatoes for this soup?
Absolutely! When choosing your potatoes, look for firm, smooth-skinned ones without any dark spots or signs of sprouting. Golden potatoes are ideal for this soup due to their creamy texture, but you can also opt for red or new potatoes as substitutes. Just make sure they’re fresh and free of blemishes to ensure the best flavor.

What’s the best way to store leftover Chunky Potato Dill Soup?
Very! You can store your soup in an airtight container in the fridge for up to 3 days. Make sure to let it cool to room temperature before sealing it to maintain its freshness. When you’re ready to enjoy it again, simply reheat on the stove over low heat.

Can I freeze Chunky Potato Dill Soup?
Yes, absolutely! To freeze, portion the soup into freezer-safe bags or containers, leaving a little space at the top for expansion. It can last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge and reheat gently on the stove, stirring occasionally. You might want to add a splash of water to adjust the consistency if it becomes too thick.

What if I want a creamier texture in my soup? Can I make adjustments?
For sure! If you desire an even creamier texture, soak your raw cashews for several hours or overnight before blending. This step makes them easier to blend into a smooth sour cream. If you find your blender isn’t powerful, soaking is crucial, as it helps to avoid a grainy texture that can take away from the overall creaminess of the soup.

Are there any allergy considerations I should be aware of?
Definitely! Since this Chunky Potato Dill Soup is vegan and gluten-free, it’s suitable for many dietary needs. However, if you’re serving it to others, it’s always wise to check for any nut allergies due to the cashew sour cream. You could easily swap it with regular sour cream or a nut-free creamy alternative if needed for those with allergies.

Can I add more vegetables to the soup?
Very much! This soup is versatile, and you can absolutely add more seasonal vegetables. Think of adding green beans, peas, or even diced carrots for extra color and nutrition. Just chop them into bite-sized pieces and toss them in during the simmering step to ensure they’re tender and meld well with the flavors of the soup.