Introduction: 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.

Step 1: Ingredients

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

Step 2: Chop

  • 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.

Step 3: Potatoes

  • Roughly chop potatoes into 2" cubes.

Step 4: Dutch Oven

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.

Step 5: Spices

  • 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.

Step 6: Add Milk

When your potatoes are almost cooked through:

  • Remove Bay Leaf
  • Add 1 cup milk.
  • Stir until soup thickens.
  • Salt and pepper to taste.

Step 7: Serve

Enjoy!