Soups & stews
Creamy Dill Potato Soup
Creamy Dill Potato Soup with potatoes, leek, butter.
Make this recipe
Creamy Dill Potato Soup
- Servings
- 4
- Prep
- ~15 min
- Cook
- ~30 min
- Rest / chill
- ~0 min
- Total
- ~45 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Soften leek in butter for 5 minutes without browning. Add potatoes and stock and simmer for 20–25 minutes until tender.
- Mash some potatoes against the side of the pan, leaving the rest chunky.
- Stir in cream, salt and pepper and warm gently. Add dill just before serving.
Wash between leek layers carefully because soil can hide inside them.
Cooking tips
- Wash sliced leek carefully between its layers to remove trapped grit.
- Mash only some of the potatoes for body, then add dill after heating to keep its flavor fresh.
Storage & reheating
Divide leftover soup into shallow containers and refrigerate promptly at 4°C/40°F or below, within two hours (one hour above 32°C/90°F). Use within 3–4 days. Reheat to 74°C/165°F, stirring so it heats evenly. Add a splash of water if thickened; stir frequently to prevent the dairy catching on the pan.
Storage guidance: FoodSafety.gov and CDC food safety advice.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.