Chunky Potato Leek Soup
by BobbyArndt in Cooking > Soups & Stews
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Chunky Potato Leek Soup
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Potato leek soup is definitely a fall favorite. A lot of recipes have you blend all the ingredients to a fine pulp.
This not only gets rid of the chunky potatoes I like in my soup but created a sink full of dishes. This recipe does not use a blender or food processor.
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Here is a great chunky potato leek soup recipe.
Ingredients
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6 - Yellow Potatoes
4 - Leeks
4 - Celery Stalks
1 - Bay Leaf
8 Cup - Vegetable or Chicken Stock
1 Cup - Milk
1 1/2 Tbsp - Italian Seasoning
1 Tsp - Salt
1 Tsp - Pepper
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Dutch Oven
Knife
Measuring Cups
Measuring Spoons
Chop
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- Finely chop leeks
- Finely chop celery stalks
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Note: Again, be sure to finely chop! We won't be blending so this will be the final size of the vegetables in your soup.
Potatoes
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- Roughly chop potatoes into 2" cubes.
Dutch Oven
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Turn stove on medium and add the following:
- 8 Cup - Vegetable or Chicken Stock
- 6 - Yellow Potatoes
- 4 - Leeks
- 4 - Celery Stalks
Bring to a boil.
Spices
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- Add bay leaf.
- Add 1 1/2 tbsp Italian seasoning.
- Stir.
- Cook until potatoes are soft. (approx. 15 minutes)
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When your potatoes start to soften, they should fall apart. You may have to break up some large pieces with your spoon.
Add Milk
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When your potatoes are almost cooked through:
- Remove Bay Leaf
- Add 1 cup milk.
- Stir until soup thickens.
- Salt and pepper to taste.
Serve
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Enjoy!