Description
This easy, wholesome soup is naturally creamy without any cream! It’s all about the method. Yukon Gold potatoes create a velvety texture, while fresh dill and a touch of vinegar bring bright, balanced flavors. Perfect for a cozy meal in just 35 minutes.
Ingredients
Units
- 2 tablespoons extra virgin olive oil (or butter)
- 1 large leek, sliced into half moons (use the white and green parts, discard dark green tougher stem)
- 2 pounds Yukon Gold potatoes, washed and chopped with skin on (about 6 potatoes)
- 5 cups chicken or vegetable broth
- 1 teaspoon red wine vinegar (or fresh lemon juice, to taste)
- 1/4 cup fresh dill, chopped
- Kosher salt & freshly ground black pepper
- Optional Garnish: Sour cream or Greek yogurt, additional fresh dill and fresh chives
Instructions
- In a large stock pot or dutch oven, sauté leeks in olive oil over medium-high heat until softened, about 5-7 minutes.
- Add chopped potatoes and broth, then bring to a simmer. Cook until potatoes are soft (25-35 min).
- Mash potatoes with a wooden spoon or masher, leaving some chunks for texture.
- Stir in vinegar and dill, and season to taste. Cook an additional 2-3 minutes.
- Ladle into separate small bowls for serving. Garnish with a scoop of sour cream and topped with extra dill and chives. Enjoy!
Notes
Storage: Refrigerate leftover soup in an airtight container for up to 4 days.