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Orzo Leek & Dill Soup Recipe
Ash Tyrrell

Orzo Leek & Dill Soup Recipe

I recently made this Orzo Leek and Dill Soup, and honestly, it surprised me in the best way. The combination of soft leeks, tender orzo, and fresh dill creates such a comforting yet light dish. I love how simple ingredients turn into something so flavorful and cozy. It’s the kind of soup I’d happily make again on a quiet evening
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – helps sauté the leeks and builds a rich base flavor
  • 2 large leeks washed and sliced – the star ingredient, giving a mild onion-like sweetness
  • 3 cloves garlic minced – adds depth and aroma
  • 1 medium potato cubed – naturally thickens the soup and adds creaminess
  • 1 cup orzo pasta – small pasta that makes the soup hearty and filling
  • 1 liter vegetable stock – use a good-quality stock for better flavor
  • 1 cup plant-based cream or regular cream – for a silky texture
  • 1 handful fresh dill chopped – brings a fresh, herby brightness
  • Salt and black pepper to taste – essential for balancing flavors
  • Juice of half a lemon – adds a subtle tang that lifts the soup

Method
 

  1. Start by washing the leeks thoroughly, as they often hold dirt between layers. Slice them thinly for even cooking. Clean leeks make a big difference in the final texture and taste.
  2. Heat olive oil in a large pot and add the sliced leeks. Cook them gently until soft and fragrant. Then add garlic and stir for another minute to enhance the aroma.
  3. Toss in the cubed potatoes and pour in the vegetable stock. Let everything simmer until the potatoes are tender. This step helps build a naturally creamy base.
  4. Add the orzo directly into the pot and let it cook until tender. Stir occasionally so it doesn’t stick. The pasta will absorb flavor from the broth as it cooks.
  5. Once the orzo is cooked, pour in the cream and add fresh dill. Stir well to combine. This gives the soup its signature creamy and herby finish.
  6. Add salt, pepper, and a squeeze of lemon juice. Taste and adjust seasoning as needed. Serve warm and enjoy the comforting flavors.

Notes

  • I always wash leeks extra carefully because grit can ruin the texture
  • I prefer fresh dill over dried—it gives a brighter, fresher taste
  • I don’t overcook the orzo, as it can become too soft
  • I like adding lemon at the end for a balanced flavor
  • I sometimes blend a small portion for a creamier consistency