Leek and Potato Stew with Onion and Dill
A homely vegetable stew with leeks, potatoes, onion and fresh dill.
This simple leek and potato stew simmers softened leeks, onion and potatoes in vegetable stock until the vegetables are tender. Wash leeks carefully between their layers because grit often collects near the root end. Keep the simmer gentle so the potato pieces hold their shape, then mash a few against the side of the pot to thicken the broth naturally. Finish with dill and black pepper. Slice leeks lengthwise and rinse between layers to remove grit. Slice thinly. Heat oil in a large pot over medium heat. Add leeks and onion and cook 6 to 8 minutes until soft but not browned. Stir in potatoes, stock, salt and pepper. Bring to a boil. Reduce heat and simmer uncovered 20 to 25 minutes until potatoes are tender.
Recipe card
Leek and Potato Stew with Onion and Dill
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Wash leeks
Slice leeks lengthwise and rinse between layers to remove grit. Slice thinly.
Soften vegetables
Heat oil in a large pot over medium heat. Add leeks and onion and cook 6 to 8 minutes until soft but not browned.
Add potatoes and stock
Stir in potatoes, stock, salt and pepper. Bring to a boil.
Simmer
Reduce heat and simmer uncovered 20 to 25 minutes until potatoes are tender.
Thicken stew
Mash a few potato cubes against the side of the pot and stir them back in.
Finish and serve
Stir in dill and lemon juice if using. Taste for seasoning and serve hot.
How to tell when it is ready
Stir in dill and lemon juice if using. Taste for seasoning and serve hot.
Tips
- Slice leeks lengthwise and rinse between layers to remove grit.
- Heat oil in a large pot over medium heat.
- Stir in potatoes, stock, salt and pepper.
- Reduce heat and simmer uncovered 20 to 25 minutes until potatoes are tender.
Troubleshooting
- If stew is too thick, add warm stock.
- If potatoes break down too much, reduce stirring and simmer more gently.
Substitutions
- Use vegetable oil instead of olive oil.
- Use vegetable stock certified gluten-free if required.
Variations
- Add diced carrot.
- Stir in white beans for a heartier meal.
Serving suggestions
- Serve with dark bread.
- Add a spoon of sour cream.
- Pair with a crisp salad.
- Top with extra dill.
Make ahead
Prepare components ahead and store safely. Refrigerate within 2 hours up to 4 days. Reheat gently with a splash of stock.
Storage
Refrigerate within 2 hours up to 4 days. Reheat gently with a splash of stock.
Food safety
Refrigerate leftovers promptly and reheat until steaming.
Frequently asked questions
Can I blend this stew?
Yes. Blend part or all for a smoother soup-like texture, taking care with hot liquid.
How should I store leek and potato stew?
Refrigerate within 2 hours up to 4 days. Reheat gently with a splash of stock.
Serve with dark bread. Refrigerate within 2 hours up to 4 days. Reheat gently with a splash of stock.
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