Wednesday, October 15, 2014

Light & Creamy Leek and Potato Soup with Fresh Dill

This is magic soup because with minimal effort you get a big reward. Everything gets put in a soup pot with some water. Voila, after about 30 minutes of simmering, a cozy and deeply flavorful soup appears.

Fresh dill compliments the creamy potatoes. A  splash of wine and a pinch of nutmeg give the soup additional layers of flavor. A dollop of creme fraiche on top of each individual serving isn't a bad idea either.

I make this soup after the holiday splurge or when I'm in need of some vegetarian comfort and nourishment. Leeks are incredibly good for us! The soup tastes great with or without the addition of half and half.  

Light Leek and Potato Soup Recipe

Makes a large pot

Some Notes

Rapunzel No Salt Vegetable Bouillon is what I use in this soup. It has a pure, clean taste that I adore. If you can't find it then substitute your favorite bouillon or omit the bouillon and replace the water with the same amount of your favorite vegetable broth or stock. I find them online or in Whole Foods markets.

Bob's Red Mill Potato Starch  is used to thicken this soup. It works like a charm to bring richness and texture without adding additional cream. If you're vegan, you can omit the dairy and just thicken it with the potato starch. It'll be great!


4 large leeks, white and pale green parts, rinsed well and chopped

4 large baking potatoes, peeled and chopped

10 cups of water or broth 

8 Rapunzel No Salt Vegetable Bouillon Cubes (optional but very good, see notes)

2 1/2 teaspoons of kosher salt

1/3 cup of dry white wine (optional)

1/4-1/3 cup of half and half or heavy cream

2 tablespoons potato starch mixed with two tablespoons of cold water to thicken the soup

A little grated fresh nutmeg (optional but good)

A handful of chopped fresh dill

Couple of grinds of black pepper

To Serve: 
Dollop of creme fraiche on each bowl 
More fresh dill 


Place the chopped leeks and potatoes in 10 cups of cold water with the salt and the bouillon cubes. Bring to a simmer, partially covered, for about ten minutes. Add the white wine. Bring back to a simmer, partially covered. Cook for another 20 minutes or until the potatoes are soft and the leeks are tender. Stir in the potato starch and water mixture. Turn off the heat. Stir in the half and half, chopped dill, grated nutmeg and a couple of grinds of black pepper. A dollop of creme fraiche isn't a bad idea either.

     Bon Appetit!