Best 5 Chunky Potato Leek Soup Recipes

SIMPLE CHUNKY LEEK AND POTATO SOUP

Steps:

• In a large pot heat up the oil, add the bay leaf, allspice berries, celery root, onion and leeks. Cook over a medium heat for about 5 minutes until softened stirring frequently. Add the potatoes, pepper and onion granules, most of the stock, cover and bring to the boil.
• Simmer for about 15-20 minutes (until the potatoes are fully cooked) stirring occasionally. Add the rest of the stock if necessary.
• Remove from the heat, adjust the seasoning if needed and serve. (Alternatively thicken the soup by either blitzing partly or mashing using a potato masher before serving).

CHUNKY POTATO LEEK SOUP RECIPE

Steps:

• In a large soup pot like dutch oven or other heavy pan, melt butter and add chopped onions with leeks. Cook for about 5 minutes, stirring occasionally;
• Add sliced potatoes and chopped parsley, cover the pot and cook for another 5 minutes;
• Add stock or water, cover and cook for about 15 minutes;
• Add rice and cook for another 15-20 minutes until the rice is cooked;
• Turn off the soup, add thinly shredded cheese and mix well, allowing the cheese to melt into the broth;
• Check for seasoning, add salt and pepper as needed;
• Serve with some more fresh parsley and drizzle of extra virgin olive oil.

CHUNKY LEEK AND POTATO SOUP (NO CREAM)

Steps:

• Peel, wash and chop the potatoes and carrots.
• Wash the leek, and chop it as well.
• Heat up the oil, add the butter and allow it to melt.
• Add the chopped leek, and sautee for 2-3 minutes until it softens, then add the carrot and potatoes and give it a good stir.
• Add the stock/broth and cook with the lid on for 12-15 minutes until the veggies are tender.
• Season with salt and pepper, add the tomato paste and mixed herbs, and garnish with fresh parsley.

CHUNKY POTATO LEEK SOUP

Steps:

• In a lightly greased nonstick skillet, cook leeks and onion for 5 minutes or until tender and just beginning to brown; set aside., In a large saucepan, cook flour and garlic powder in oil for about 2 minutes or until lightly browned. Gradually whisk in broth. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Bring to a boil; cook for 1-2 minutes or until thickened. , Stir in potatoes and leek mixture; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in milk and evaporated milk; heat through. Discard bay leaves.

REAL POTATO LEEK SOUP

Steps:

• Place potatoes into a large saucepan with water to cover. Bring to a boil and cook until tender. Meanwhile, saute leeks in butter until translucent.
• When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Place potatoes into a stock pot with chicken broth and leeks. season with salt and pepper. Cook over medium heat until simmering, then remove from heat and stir in milk. Serve immediately.