Chunky Potato Dill Soup

Chunky Potato Dill Soup

from veggiesociety.com
55 min

This chunky potato dill soup recipe is brimming with spring flavors from leeks and dill and is made creamy by a heavy pouring of vegan sour cream. It's a simple but delicious soup, bright enough to be enjoyed during the warmer months but also hearty and comforting like a chowder only loaded with all the good things.

Ingredients

  • 2 medium leeks ((chopped + rinsed well))
  • 2 Lb diced golden potatoes ((or red + golden new potatoes))
  • 2 bay leaves
  • 5 cups water
  • 1 bunch fresh dill (roughly chopped)
  • S+P (to taste)
  • 1 cup raw cashew pieces
  • 1/3 cup lemon juice (freshly squeezed)
  • 1/3 cup water

Directions

  1. 1

    Trim and chop the leeks then soak them in a large bowl of cold water. Allow all the sand/dirt to fall to the bottom of the bowl while the leeks will float to the top.

  2. 2

    Preheat a heavy bottom soup pot over medium heat. Using your hands scoop the leeks out of the water and transfer them to the soup pot. (The water will evaporate while creating steam and helping the leeks start to wilt).

  3. 3

    Season the leeks with a pinch of salt and stir, then allow them to completely collapse and start to get some color, a good 20 minutes or so. You can add a drizzle of olive oil at this point if desired or keep it oil free.

  4. 4

    Add the bay leaves and diced potatoes. Cover with the water and bring to a gentle boil (veggie stock can be used instead of water if preferred but not necessary).

  5. 5

    Season generously with a heavy pinch of sea salt, partially cover with a lid and allow the soup to simmer away until the potatoes are soft but still hold their shape. Remove from heat and stir in the fresh chopped dill.

  6. 6

    Stir in half of the sour cream, taste and adjust seasonings with sea salt and black pepper. Serve the rest of the sour cream on the side.

  7. 7

    Add the cashew pieces, lemon juice and water to a powerful blender. Process on the smoothie option until silky smooth. (If your blender is not extra powerful make sure to soak the cashews in hot water for 20 minutes before blending).

  8. 8

    To make the recipe fully compliant make sure to sautée in water or veggie broth and omit the olive oil. The cashew sour cream is oil-free.