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Prepare the vegetables: Trim the leeks, discarding the dark green tops. Slice the white and light green parts into thin rounds. Peel and slice the shallot. Peel the yellow-skinned potatoes and cut them into uniform 1-inch chunks.

Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and shallot to the pot and sauté, stirring occasionally, until softened, about 5-7 minutes. Do not brown.

Add potatoes and broth: Add the chopped potatoes to the pot with the softened leeks and shallot. Pour in the vegetable broth, ensuring the vegetables are just covered. If needed, add a little more broth or water to cover.

Season and cook: Stir in the chopped fresh dill, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are very tender when pierced with a fork.

Blend the soup: Carefully transfer the cooked soup mixture to a blender. Blend until completely smooth and creamy. Work in batches if necessary, being careful with hot liquids.

Enrich and adjust: Pour the blended soup back into the pot. Stir in the heavy cream or whole milk until well combined. Taste and adjust seasoning with more salt and pepper if needed.

Serve and garnish: Ladle the hot soup into bowls. Drizzle with a swirl of olive oil, sprinkle with paprika or black pepper, and garnish with additional fresh chopped dill or parsley. For an optional addition, crumble cooked bacon on top.


Prepare the vegetables: Trim the leeks, discarding the dark green tops. Slice the white and light green parts into thin rounds. Peel and slice the shallot. Peel the yellow-skinned potatoes and cut them into uniform 1-inch chunks.

Sauté the aromatics: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the sliced leeks and shallot to the pot and sauté, stirring occasionally, until softened, about 5-7 minutes. Do not brown.

Add potatoes and broth: Add the chopped potatoes to the pot with the softened leeks and shallot. Pour in the vegetable broth, ensuring the vegetables are just covered. If needed, add a little more broth or water to cover.

Season and cook: Stir in the chopped fresh dill, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are very tender when pierced with a fork.

Blend the soup: Carefully transfer the cooked soup mixture to a blender. Blend until completely smooth and creamy. Work in batches if necessary, being careful with hot liquids.

Enrich and adjust: Pour the blended soup back into the pot. Stir in the heavy cream or whole milk until well combined. Taste and adjust seasoning with more salt and pepper if needed.

Serve and garnish: Ladle the hot soup into bowls. Drizzle with a swirl of olive oil, sprinkle with paprika or black pepper, and garnish with additional fresh chopped dill or parsley. For an optional addition, crumble cooked bacon on top.
