Leek Soup with Dill Oil

Leek Soup with Dill Oil Recipe

I'm in the midst of packing for a quick trip up to Portland, but I wanted to share this leek soup recipe before I go back to attempting to shoehorn my clothes, laptop, toothpaste and such into a carry-on. The soup. Well, I was quite excited about how this particular leek soup turned out. I think a couple things came together to make it a success. First, I kept the soup base simple, then tricked things out on top with an electric green dill oil and crunchy toasted almonds. Second, I cooked everything together - the leeks, potatoes, garlic etc. - and THEN added hot broth at the end.

Leek Soup Recipe

Here's the dill oil. I made it by pureeing fresh dill and olive oil. Done. I used a portion of it in the soup base, and the remaining as a drizzle across the tops of the hot bowls of soup. Soup aside, the oil is also great drizzled on just about any kind of egg, over tarts, on potato dishes/salads - it even made a cracker spread with goat cheese a little more special.

Leek Soup Recipe

The biggest headache related to cooking with leeks is getting them clean. You want to make sure there is no grit hiding. I regularly find pockets of mud three layers in. It's sneaky like that, and you really don't want it in your soup.

Leek Soup Recipe

I also decided to make quick work of the leek chopping here, by enlisting my food processor. I wanted the leeks chopped well, into little flecks, so they'd collapse down and cook into soup that wouldn't necessarily need to be pureed. I mean, there's no reason you couldn't puree the soup if that's the texture you prefer, but I mashed up this soup by hand, and liked the more rustic texture.

If you give this a try let me know. Even better, report back if you take it in a slightly different direction you end up happy with. I really loved the way the toasted almonds worked as a finishing touch. I had a bowl with croutons as well, and it just wasn't as good.

Leek Soup Recipe

As promised, here are a few more Yosemite pics. For those of you who missed the last post and are thinking about a winter Yosemite visit, there are a few more pics here. I thought everything was going to be frozen over, but there was water running beautifully throughout the park.

Leek Soup Recipe

I have a hard time resisting a through-the-windshield shot. The first is the view from the parking lot through a frosted window first-thing in the morning, and the other is the wide open fields approaching the foothills. I was amazed at how green everything was approaching the mountains. Later in the year everything dries out in the heat and turns shades of gold and yellow.

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Leek Soup with Dill Oil

You can freeze this after letting it cool completely. In freezer bags. It's also worth mentioning that I've been enjoying leftovers of this over scoops of cooked farro. Brown rice would be great too.

1 small bunch of fresh dill ~ .5 oz / 15 g
9 tablespoons extra virgin olive oil
3.5 pounds / 56 oz / 1.5 kg leeks
6 tablespoons unsalted butter
fine grain sea salt
2 large, thin-skinned potatoes, thinly sliced
3 medium garlic cloves, thinly sliced

6.5+ cups / 1.5+ liters good-tasting vegetable broth, preferably hot

toasted almond slices, for topping
grated gruyere cheese, for topping

Use a hand blender or food processor to puree the dill and olive oil into a creamy green emulsion. Set aside.

Cut the dark, tough green leaves from the leeks, trim off the roots, and wash/rinse well. You can slice the leeks lengthwise to get inbetween the layers, or make a few rough chops and give them a quick soak, or whatever method you prefer. Use a food processor to chop the leeks in two batches. You can also chop them by hand, but I was in a pinch for time here, and the processor made quick work of this step.

In a large soup pot, heat the butter and 5 tablespoons of the dill oil over medium-high heat. When the butter has melted and is bubbling, stir in the leeks and a couple big pinches of salt. Stir well, then cover. Cook, stirring occasionally, until the leeks soften up and collapse, 6 - 8 minutes. Now, stir in the potatoes and garlic and cook, uncovered, stirring regularly, for another 15-20 minutes or until the potatoes are very, very soft. If the leeks at the bottom of the pot are getting too much color, dial back the heat a bit more and be sure to scrape the bottom of the pan when you're stirring. At this point you can mash everything with a potato masher or large fork. If you prefer a smoother soup, use a hand blender, but this soup is great a little on the chunky side. Stir in the hot broth, adjusting the amount based on whether you like a thick or thin soup. Bring back to a simmer, serve topped with almonds, grated cheese, and a generous drizzle of the remaining dill oil.

Makes a big pot - enough for 8 -10 servings.

Prep time: 10 minutes - Cook time: 25 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

Thanks. I will add dill oil to my collection of bottled oils. Olive oil with a. rosemary b. thyme c. green jalapeno d. NOT garlic e. now dill. That way it "preserves" the herbs and I always can use the flavored oils.

Jan Freed

Sounds delish! I love how delicious leeks are when so simply prepared. Speaking of Portland, my fiance and I may get to relocate there in a few months, and we made a visit recently to check things out. We stayed right down the street from Powell's, near the Ace Hotel you posted about a couple years back. Since it was my first time, I ended up using many of your suggestions from your Portland post, including Clyde Common, Stumptown Coffee Roasters and Ken's Artisan Pizza. All BIG winners! Since I've been following you for quite some time now, I trusted your opinions, and it was terrific to be able to guide ourselves through some of the city, using your post. So a big Thank You is in order, and I look forward to hearing about any new finds you come across this time around, IF we do end up moving there.

Angela

Your pictures are great, especially the one of the dill oil. I have a question regarding the storage of the oil: room temperature, fridge? I don't think I would use it up.

Great pictures Heidi! Thank you for sharing those. I think Yosemite in winter looks fantastic. Hey! While you are in Portland, check out the food cart Kitchen Dances - vegan food cart on SE 43rd and Belmont. If you are still hungry consider a Polenta Porcini Burger and fries at Violetta. And for dessert a Brown Butter Pecan Pie Hole from Pie Spot (32nd/Division). I think the Best Pizza in town is Wy'East Pizza cart on 50th between Division and Powell (on it's own, not in the cart pod). Have a delicious trip!

sounds and looks interesting, unfortunately I havn't much experience with soups - maybe should I start it ?! Greetings

drklimczak

I, too, have a hard time resisting the through the windshield shots :) This recipe looks fantastic and simple. I'm always on the look out for leek soup inspirations (especially since it's the name of my blog) that aren't just a glob of pureed leeks and potatoes, and this one looks like the perfect jumping off point. Thanks for the inspiration!

tip - leeks easy to clean if you slice them first. Then just salad spinner or colander. No hiding places for grit!

Cynthia

I love the idea of dill oil! Its bright green color looks so beautiful on top of the soup.

I love it when I come to this site thinking "Mmmm. I feel like soup" and you've got a new soup recipe. Very fun - this looks great. I clean large amounts of leeks by chopping them up well (the food processor is a good idea) and then throwing them in a sink full of water. Shake things about a lot and you're done with no grit in sight. (If they're still really wet, you an also put them in the salad spinner when you're done.) Also, I love the windshield wiper picture. What a great image.

Making it right now. Yum! Smells good, too. When you are in Portland, be sure to visit Dan and Louis Oyster Bar on Ankeny Street in old town. I grew up in Portland, and it was my favorite place....full of ships models and character. Enjoy

Bob Simon

Leek soup was the first soup my mother taught me to make when I was a child - and it's still one of my favorites. But what I can't wait to try is the dill oil. Sounds like it's going to be great on so many things!

Interesting combination with the dill oil. Love the colour too. Enjoy Portland!

Love this soup, Heidi. Leeks are fabulous in a soup and this is perfect for a chilly, snowy Sunday night. I'm going to try this recipe this evening for my family. Thank you for sharing; hope you are having a fabulous weekend. xo Amie

This looks absolutely amazing. I am quite excited to slip it into this week's menu. Thank you, thank you, thank you.

So many good things in this post! The soup sounds amazing and I can't wait to make some dill oil for myself to use next time I'm having eggs! And I love the Yosemite pictures! I went for the first time in the fall two years ago and absolutely adore the place, taking photos there, and just being surrounded by such beautiful natural elements. Thanks for sharing the wintry photos!

What a lovely soup. Dill oil is brilliant! I make herb oils all the time, but for some reason have never done it with dill. My market sells HUGE bunches of dill and it often goes to waste when I buy one.

I love leeks, but like you said cleaning them is not fun. haha Beautiful pictures of the snow in Yosemite!

Just a quick question - is it 9 tbsp of oil (that would be a bit over a cup?) or 1/2 cup? Sounds delicious and just want to be sure I have enough dill! HS: Hi Darien. It's just around 1/2 cup. But I think having the cup measurement in the recipe is confusing people, I'm just going to delete that. So, 9T, and you're all set.

I'm a huge fan of leek soup, and the dill oil sounds heavenly! Great recipe.

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