Potato and Leek Soup with Dill

Vegan Potato Leek Soup

Sometimes the month gets away from you. Sometimes your pictures do too.

Before you know it, October’s nearing 10 days from its end, and your potato and leek soup photos are nowhere to be found. Story of my life.

Between wedding shoots, restaurant shoots, lifestyle shoots, blogging shoots and other random excursions, my camera’s seen a lot of action this month. Somewhere along the journey, I slipped up on reformatting my memory cards. Oops. That slip up left my soup MIA, cutting its modeling days short.

Leek and Potatoes

Disaster? Nah. Somehow I found a bunch of thumbnails on my camera to deliver that semi-pretty montage up above. More importantly, I still had a delicious bowl of creamy potato, leek & dill soup waiting for me. This was a bowl that could’ve cared less about what it looked like on camera. When dinner’s on the table, that’s all that counts.

Fall Photos

Plus, maybe it’s time that autumn gets a little action on my blog, rather than just a bunch of food. It’s undeniably one of the most beautiful months on the east coast. And it goes fast.

Every day, I feel myself zipping my sweatshirt up a bit higher. My morning step moving a bit quicker. It won’t be long till there’s tons of time to spend indoors making (and photographing) soup. If there’s anything to look forward to about winter, that would be it. Soup.

Potatoes and Leeks

Potato and Leek Soup with Dill


  • -2 Tbsp. extra virgin olive oil
  • -1 large onion, diced
  • -3 cloves garlic, diced
  • -3 large leeks, white and pale green parts, and 1-inch dark green parts, cleaned and chopped
  • -5-6 cups potatoes, chopped
  • -1 bay leaf
  • -1 cup soy milk
  • -1 quart vegetable broth
  • -Salt and pepper, to taste
  • -2 1/2 packed Tbsp. chopped dill


  1. In a large pot, heat oil over medium-high. Add onions and leeks and saute for 3 minutes. Season with salt and pepper. Stir in garlic, and continue to saute until all is translucent and softened.
  2. Add potatoes, bay leaf and broth. Bring to a boil. Reduce heat to a low simmer, and cover. Cook until potatoes are tender, 30-40 minutes.
  3. Add soy milk and dill. Simmer, uncovered, for an additional 5 minutes. Discard bay leaf. Transfer 75-100% of soup to a blender, and puree until smooth and creamy. Return to pan. Serve.

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  • Reply
    October 22, 2013 at 6:56 am

    Agreed! Soup is one of the (few) bright spots of winter. Especially potato leek! A classic.

  • Reply
    Alicia@ eco friendly homemaking
    October 22, 2013 at 11:48 pm

    Oh this soup looks so delicious! I agree Fall is such a gorgeous time of year.

  • Reply
    October 23, 2013 at 12:10 pm

    Great soup recipe, like the addition of dill.

  • Reply
    Irina @ wandercrush
    October 25, 2013 at 4:09 pm

    I was just thinking of making vichyssoise! The weather is begging for it. I love the touch of dill to tie it back to the brightness of fading summer. Happy to see soy milk here, too—I’ve made plenty of cream-based soups with non-dairy milks and could hardly taste a difference 🙂

  • Reply
    November 2, 2013 at 10:08 am

    Are you using fresh or dried dill? I just got potatoes and leeks in my co-op delivery box. This will be on tonight’s menu!

    • Reply
      Grace @ FoodFitnessFreshAir
      November 2, 2013 at 2:43 pm

      Hi Jennifer,

      Excited for you to try this! Definitely use fresh dill, if available. Otherwise, I presume dried could be substituted, but then use 1/3 of the amount listed above. Enjoy.

  • Reply
    March 23, 2015 at 6:18 pm

    Did you leave the skins on the potatoes?

    • Reply
      Grace @FoodFitnessFreshAir
      March 24, 2015 at 2:46 pm

      Hi Jon, good question! I do leave the skins on. They provide extra fiber and nutrients, and won’t take away too much from the texture. However, if you want an extra, extra, uber creamy soup, then feel free to discard the skins.

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