Potato Leek and Dill Soup with Garlic Chips & Croutons

This week’s harvest was in our dill and potato fields. These are part of our Local Shares for delivery to your family table. With the chilly weather upon us, my family loves having a comforting bowl of soup as part of our meals. This week I have taken our harvest of yellow potatoes and aromatic dill and created this creamy velvety Potato Soup recipe and shared it with my farm family. Topped with crispy Garlic Chips and Croutons, ok, I added some Chardonnay for a special touch, it was a perfect bowl of comfort after a morning of harvest!


2 cup seed bread or sourdough, cubed

2 large garlic cloves, sliced thinly

3 tbsp. unsalted butter, melted

2 tbsp. olive oil

2 large leeks, thinly sliced, white and light green parts only

¼ cup Chardonnay

3 cup vegetable broth or chicken broth

4 large yellow potatoes, peeled and quartered

2 tbsp. fresh dill, chopped

Salt & fresh ground pepper



Preheat oven to 400F. Line a large baking sheet with parchment paper.

In a bowl, add bread, garlic and toss with melted butter. Bake for 7-10 mins, until golden brown turning once for even browning.

Heat oil in a large soup pot over medium-high heat, add leeks and sauté until lightly golden, 5--6 mins.

Pour in the Chardonnay to deglaze the pan. Cook for 2-3 mins until wine has reduced to half.

Pour in the broth and bring to a boil. Add potatoes and dill and season with salt and pepper. Reduce heat and simmer for 15 mins, until potatoes are fork tender.

Using an immersion blender or processor, puree soup until creamy and velvety. Taste for additional seasoning.

Serve hot topped with garlic chips and croutons.



SERVINGS 4 -6 | PREP & COOK TIME 45 minutes.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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