Finnish Potato and Leek Soup
A creamy vegetarian Finnish-style potato and leek soup made with russet potatoes, vegetable broth, heavy cream, and fresh dill. Serve it warm for a simple lunch or dinner.
- autumn
- budget-friendly
- cold-weather
- comfort food
- creamy soup
- dill
- dinner
- egg-free
- family-friendly
- finnish
- finnish potato and leek soup
- gluten-free
- heavy cream
- immersion blender
- leek soup
- leeks
- leftovers
- lunch
- main course
- meal prep
- nordic
- one-pot
- potato soup
- potatoes
- soup
- stovetop
- vegetarian
- winter
- Cuisine
- Finnish
Shopping options
Check ingredients to include themPackage used · most used first
Russet potatoes, peeled and cut into 1-inch pieces · 2 Pound
Russet Potato
89%
Details
Vegetable broth · 5 Cup
Swanson Vegetable Broth
Sale
63%
Details
Leeks, white and light green parts only, thinly sliced · 3 Each
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
60%
Details
Heavy cream · 1 Cup
Kroger® Heavy Whipping Cream Pint
50%
Details
Fresh dill, chopped · 0.25 Cup
Simple Truth Organic® Baby Dill
50%
Details
Yellow onion, diced · 1 Cup
Kroger® Yellow Onion 3 lb Bag
14%
Details
Unsalted butter · 2 Tablespoon
Kroger® Unsalted Butter Sticks
Sale
6%
Details
Garlic, minced · 2 Teaspoon
Spice World Minced Garlic 4.5 oz
Sale
4%
Details
Ground white pepper · 0.25 Teaspoon
Kroger® Ground White Pepper Shaker
1%
Details
Fine salt · 1.25 Teaspoon
Kroger® Salt
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- russet potatoes-2 lb
- leeks-3 each
- vegetable broth-5 cups
- yellow onion-1 cup
- heavy cream-1 cup
- fresh dill-1/4 cup
- unsalted butter-2 tablespoons
- garlic-2 teaspoons
- fine salt-1 1/4 teaspoons
- ground white pepper-1/4 teaspoon
Prep the vegetables: rinse the sliced leeks thoroughly to remove grit, peel and cut the russet potatoes, dice the onion, mince the garlic, and chop the fresh dill.
Keep the knife blade angled away from fingers while cutting, dicing, mincing, and chopping.
Melt the unsalted butter in a large soup pot over medium heat. Add the leeks and onion, then cook for 8 to 10 minutes until softened but not browned.
Stir in the garlic, russet potatoes, salt, and white pepper. Cook for 1 minute, stirring to coat the potatoes with the leek mixture.
Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer 15 to 20 minutes, until the potatoes are very tender.
Turn off the heat and, if needed, move the pot off the burner. Blend the soup in the pot with an immersion blender until smooth and creamy, keeping the blender fully submerged to reduce splashing.
Turn off the heat and keep the immersion blender fully submerged to reduce hot soup splashes.
Return the pot to low heat. Stir in the heavy cream and warm for 3 to 5 minutes without boiling. Add the fresh dill and stir until evenly mixed.
Keep the soup below a boil after adding cream to reduce splatter.
Taste for seasoning, then serve the soup hot as a creamy Finnish lunch or dinner soup.
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