Chunky Potato Leek Soup



Introduction: Chunky Potato Leek Soup

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.


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


Dutch Oven


Measuring Cups

Measuring Spoons

Step 2: Chop

  • Finely chop leeks
  • Finely chop celery stalks


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)


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


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