Potato and Leek Soup with Dill Recipe
Potato and leek soup with dill is a simple Polish dinner for cooler days. It’s thick, delicate and very filling, a bit like a cross between a rustic potato soup and a creamy vegetable soup. In many homes it appears as a quick soup made from “whatever is in the fridge”.
This soup combines the homely taste of traditional Polish potato soup with the delicate aroma of leeks and fresh dill. It’s simple to make, uses basic ingredients and can easily be adapted to what you have on hand, making it a perfect everyday comfort dish.
Chef's tips
Don’t rush the initial sautéing of the leek and carrot – this step builds the base flavor of the soup. If your stock is very salty, add salt only at the end, after the cream and dill go in. For an even creamier texture, you can blend a small portion of the soup and pour it back into the pot instead of mashing the potatoes.
How to serve
Serve in deep bowls with fresh bread, garlic croutons or toasted baguette slices. A spoonful of sour cream or natural yogurt on top also works well, especially if you like a slightly tangy note.
Ingredients
- potatoes peeled - 600 g
- leek (white and light green part) medium - 1 piece
- carrot medium - 1 piece
- butter - 1 tablespoon
- oil - 1 tablespoon
- vegetable or chicken stock can be from a stock cube - 1.2 l
- 18% fat cooking cream - 100 ml
- fresh dill chopped - 3 tablespoons
- bay leaf - 1 piece
- allspice berries - 3 piece
- salt to taste
- black pepper to taste
Preparation
- Peel the potatoes and cut them into medium cubes. Peel the carrot and slice it into thin half-moons.
- Wash the leek thoroughly, especially between the layers. Slice it into thin rings.
- In a large pot, heat the butter with the oil over medium heat. Add the leek and carrot. Sauté for 5–7 minutes, stirring often, until the leek softens and becomes slightly translucent but not browned.
- Add the potatoes, bay leaf and allspice berries. Stir and cook for another 2 minutes so the vegetables warm through.
- Pour in enough stock to completely cover the vegetables. Bring to a boil, then reduce the heat to low and cook for 15–18 minutes, until the potatoes are tender – check by piercing them with a fork.
- Remove the bay leaf and allspice berries. Pour in the cream, stirring constantly so it doesn’t curdle. Cook for another 2–3 minutes over low heat, without letting it come to a full boil.
- Add the chopped dill, season with salt and pepper. If you like, lightly mash some of the potatoes in the pot with a masher to make the soup thicker.
- Serve hot with a thick slice of fresh bread or croutons.
Storage
Zupę przechowuj w lodówce w szczelnym pojemniku do 3 dni. Podgrzewaj na małym ogniu, mieszając, aby śmietanka się nie zwarzyła. Nie zaleca się mrożenia ze względu na śmietankę i ziemniaki, które po rozmrożeniu zmieniają konsystencję.
