Rich Potato Leek Soup with Dill

Here is my favorite potato leek soup recipe, with butter-sautéed leeks, tender potatoes, fresh kale, and plenty of dill, all simmered in a creamy broth with a hint of cheddar and mustard.

This soup has become our go-to dinner on chilly evenings. I love how the dill adds a fresh, bright flavor that makes it taste a little fancy, even though it’s really simple to throw together. Plus, my kids actually eat their greens when they’re in this soup!

What Kind of Potatoes Should I Use?

For this soup, you’ve got a few good options when it comes to potatoes. Yukon Gold potatoes are my go-to choice because they have a naturally creamy texture that makes the soup feel rich without needing tons of extra cream. Russet potatoes work well too if that’s what you have on hand – they’ll break down more as they cook, which actually helps thicken the soup nicely. Red potatoes are another solid option and will hold their shape a bit better if you prefer a chunkier texture. Whatever you choose, just make sure to peel them if the skins are tough, though leaving the peels on Yukon Golds or red potatoes adds extra nutrients and a nice rustic feel.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients around:

• Leeks: If you can’t find leeks, use 2 medium yellow onions instead. They’ll give you a similar mild, sweet flavor that works great in this soup.
• Potatoes: Any type of potato works here – russets, yukon golds, or red potatoes all break down nicely. Russets will give you a thicker, creamier texture since they’re starchier.
• Kale: Spinach, Swiss chard, or even collard greens make good substitutes. If using spinach, add it at the very end since it wilts quickly. For tougher greens like collards, you’ll want to cook them a bit longer.
• Dill: Fresh parsley or chives work well if you don’t have dill on hand. You could also use 1 tablespoon of dried dill, though fresh really does make a difference here.
• Milk: Heavy cream makes the soup richer, or use half-and-half for something in between. For a dairy-free version, coconut milk or cashew cream work surprisingly well.
• Cheddar: Gruyere, white cheddar, or even parmesan are all good options. You can also skip the cheese entirely for a lighter soup.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato leek soup is not cleaning your leeks properly – dirt and sand hide between the layers, so slice them first, then soak in cold water and rinse thoroughly to avoid a gritty texture.

Boiling the soup too vigorously after adding the milk can cause it to curdle and separate, so keep the heat low and gentle once you’ve stirred in the dairy.

When blending hot soup, never fill your blender more than halfway and remove the center cap to let steam escape (covering with a towel), or use an immersion blender directly in the pot for safer results.

To get the creamiest consistency, make sure your potatoes are completely tender before blending – if they’re still firm, the soup will have a grainy texture instead of being silky smooth.

What to Serve With Potato Leek Soup?

This soup is hearty enough to be a meal on its own, but I love serving it with a thick slice of buttered rye bread or a warm dinner roll for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the creamy richness of the soup. If you want to make it more filling, try adding some crispy bacon bits on top or serving it alongside a ham and cheese sandwich. The dill and cheddar flavors in this soup also pair really well with roasted vegetables like carrots or Brussels sprouts on the side.

Storage Instructions

Store: Keep your potato leek soup in an airtight container in the fridge for up to 4 days. The flavors actually get better after a day or two as everything melds together. Just give it a good stir before reheating since the soup might settle a bit.

Freeze: This soup freezes pretty well for up to 3 months, though the potatoes might change texture slightly when thawed. Let it cool completely first, then store in freezer-safe containers, leaving about an inch of space at the top for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions, but I like to add a splash of milk or broth while reheating to bring back that creamy consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 35-40 g
• Fat: 30-36 g
• Carbohydrates: 120-135 g

Ingredients

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 leeks (white and light green parts only, sliced into 1/2-inch rounds)
• 1.25 lb potatoes (peeled and cut into 1-inch chunks)
• 6 cups vegetable broth
• 1 bunch kale (stems removed and leaves torn into bite-sized pieces)
• 2.5 tbsp dill (freshly minced for best flavor and aroma)
• 0.5 tsp salt
• 0.75 tsp pepper
• 2.5 cups milk (I use Fairlife whole milk for a creamier texture)
• 1/3 cup cheddar
• 1/4 tsp dry mustard

Step 1: Prepare Ingredients and Start the Base

• 2 leeks
• 1.25 lb potatoes
• 1 bunch kale
• 2.5 tbsp dill

Slice the leeks into 1/2-inch rounds, making sure to use only the white and light green parts—this gives you the sweetest flavor without bitterness.

Peel and cut the potatoes into 1-inch chunks so they cook evenly.

Tear the kale into bite-sized pieces and remove all stems.

Mince the fresh dill and set aside.

Having everything prepped and ready will let you move through the cooking process smoothly without interruption.

Step 2: Build the Aromatic Base

• 2.5 tbsp butter
• 2 leeks
• 1.25 lb potatoes

Melt the butter in a large pot over medium heat until it’s foaming.

Add the sliced leeks and cook for 3-4 minutes, stirring occasionally, until they start to soften and become fragrant—this gentle cooking develops their natural sweetness.

Add the potato chunks and cook for another 2-3 minutes, stirring to coat everything in the butter.

This foundational step builds flavor depth that will carry through the entire soup.

Step 3: Simmer the Broth and Vegetables

• 6 cups vegetable broth
• leek and potato mixture from Step 2

Pour in the vegetable broth and bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low and simmer for 12-15 minutes until the potatoes are completely tender and break apart easily when pierced with a fork.

The potatoes need to be fully cooked to create that creamy, velvety texture when blended.

Step 4: Add Greens and Seasonings

• 1 bunch kale
• 2.5 tbsp dill
• 0.5 tsp salt
• 0.75 tsp pepper
• simmered broth and vegetables from Step 3

Stir in the kale pieces, minced dill, salt, and pepper.

Simmer for 2-3 minutes just until the kale is tender and wilts into the soup.

I like to add the dill at this stage rather than earlier because it preserves the fresh, aromatic quality—cooking it too long dulls its bright flavor.

The kale adds nutrition and a subtle earthiness that balances the richness of the cream.

Step 5: Blend to Silky Smoothness

• soup mixture from Step 4

Remove the pot from heat and let the soup cool for 2-3 minutes so it’s safe to blend.

Using an immersion blender, blend the soup in batches or directly in the pot until completely smooth and creamy.

If using a countertop blender, work in batches and return the blended soup to the pot.

The goal is a velvety texture with no chunks remaining.

Step 6: Finish with Cream and Cheese

• 2.5 cups milk
• 1/3 cup cheddar
• 1/4 tsp dry mustard
• blended soup from Step 5

Return the pot to medium heat and stir in the milk slowly, stirring constantly to incorporate it smoothly.

Once the milk is fully mixed in and the soup is warm, remove from heat and stir in the cheddar cheese and dry mustard until the cheese melts completely.

The dry mustard adds a subtle depth that enhances the cheese flavor without making the soup taste mustard-y.

Let the soup sit off heat for 1-2 minutes so the cheese fully integrates.

Step 7: Serve

Ladle the creamy soup into bowls and serve immediately while it’s hot.

This soup is naturally comforting and pairs beautifully with crusty bread for dipping.

Rich Potato Leek Soup with Dill

Delicious Rich Potato Leek Soup with Dill recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 950 kcal

Ingredients

  

• 2.5 tbsp butter (I like Kerrygold unsalted butter for this)
• 2 leeks (white and light green parts only, sliced into 1/2-inch rounds)
• 1.25 lb potatoes (peeled and cut into 1-inch chunks)
• 6 cups vegetable broth
• 1 bunch kale (stems removed and leaves torn into bite-sized pieces)
• 2.5 tbsp dill (freshly minced for best flavor and aroma)
• 0.5 tsp salt
• 0.75 tsp pepper
• 2.5 cups milk (I use Fairlife whole milk for a creamier texture)
• 1/3 cup cheddar
• 1/4 tsp dry mustard

Instructions

 

• Slice the leeks into 1/2-inch rounds, making sure to use only the white and light green parts—this gives you the sweetest flavor without bitterness. Peel and cut the potatoes into 1-inch chunks so they cook evenly. Tear the kale into bite-sized pieces and remove all stems. Mince the fresh dill and set aside. Having everything prepped and ready will let you move through the cooking process smoothly without interruption.
• Melt the butter in a large pot over medium heat until it's foaming. Add the sliced leeks and cook for 3-4 minutes, stirring occasionally, until they start to soften and become fragrant—this gentle cooking develops their natural sweetness. Add the potato chunks and cook for another 2-3 minutes, stirring to coat everything in the butter. This foundational step builds flavor depth that will carry through the entire soup.
• Pour in the vegetable broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 12-15 minutes until the potatoes are completely tender and break apart easily when pierced with a fork. The potatoes need to be fully cooked to create that creamy, velvety texture when blended.
• Stir in the kale pieces, minced dill, salt, and pepper. Simmer for 2-3 minutes just until the kale is tender and wilts into the soup. I like to add the dill at this stage rather than earlier because it preserves the fresh, aromatic quality—cooking it too long dulls its bright flavor. The kale adds nutrition and a subtle earthiness that balances the richness of the cream.
• Remove the pot from heat and let the soup cool for 2-3 minutes so it's safe to blend. Using an immersion blender, blend the soup in batches or directly in the pot until completely smooth and creamy. If using a countertop blender, work in batches and return the blended soup to the pot. The goal is a velvety texture with no chunks remaining.
• Return the pot to medium heat and stir in the milk slowly, stirring constantly to incorporate it smoothly. Once the milk is fully mixed in and the soup is warm, remove from heat and stir in the cheddar cheese and dry mustard until the cheese melts completely. The dry mustard adds a subtle depth that enhances the cheese flavor without making the soup taste mustard-y. Let the soup sit off heat for 1-2 minutes so the cheese fully integrates.
• Ladle the creamy soup into bowls and serve immediately while it's hot. This soup is naturally comforting and pairs beautifully with crusty bread for dipping.