Chunky Potato Dill Soup
A comforting vegan soup combining potatoes, leeks, and dill, perfect for any season.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing
- 1 large leek, cleaned and chopped
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth Use gluten-free if needed
- 1 cup vegan sour cream
- 1/4 cup fresh dill, chopped Plus extra for serving
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped leeks and sauté until softened, about 5 minutes.
- Add the diced potatoes and vegetable broth, bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the vegan sour cream and fresh dill.
- Season with salt and pepper to taste.
- Serve warm.
Notes
For a creamier soup, blend a portion of the soup and then stir it back in. Add other vegetables like carrots or celery for extra flavor and nutrients. If you prefer a thinner soup, add more vegetable broth until you reach your desired consistency.