This Chunky Leek and Potato Soup is warm and comforting. It features tender potatoes and sweet leeks, coming together for a delightful bowl of goodness!
Making this soup is a breeze! I love how the chunks of veggies just swim in the broth. Plus, it’s perfect for chilly days when all you want is something cozy. 🥔💖
Key Ingredients & Substitutions
Leeks: These give a rich, gentle flavor. If you can’t find leeks, green onions or shallots can work in a pinch, though they have a different taste.
Potatoes: I prefer using Yukon Golds for their creaminess. However, russet or red potatoes are great too. If you’re looking to reduce carbs, cauliflower works as a substitute!
Carrots: They add sweetness and color. You could swap these for parsnips for an earthier flavor, or even skip them if you prefer. Zucchini is another option if you want to keep it light.
Vegetable Broth: This is key for flavor. If you’re out, you can use water with a little bouillon or stock cubes. Chicken broth works as a flavorful alternative if you’re not looking for vegetarian.
Olive Oil: An essential for sautéing. Feel free to use vegetable oil or butter if you prefer. I love the taste that butter adds!
How Do You Get the Perfect Texture in Your Soup?
Achieving a chunky yet smooth texture is all about blending! After cooking, use a potato masher or an immersion blender. For a creamier soup, blend more; for chunkier texture, blend less.
- Sauté your onions and leeks first to build the base.
- Keep your heat moderate to avoid burning the vegetables.
- When blending, do it gradually; you can always blend more if you want a smoother consistency.
Also, remember to taste your soup before serving. Adjust the seasoning to fit your preference for salt and pepper!
How to Make Chunky Leek and Potato Soup
Ingredients You’ll Need:
Vegetables:
- 3 large leeks, cleaned and sliced
- 2 medium potatoes, diced
- 2 medium carrots, diced
- 1 small onion, chopped
Liquids:
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
Seasonings and Oil:
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prepare and 30 minutes to cook, bringing the total time to approximately 40 minutes. It’s a quick and hearty meal that’s perfect for any day!
Step-by-Step Instructions:
1. Sauté the Onions and Leeks:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sliced leeks. Sauté them for about 5 minutes, stirring occasionally, until they are softened and fragrant. This will create a lovely base for your soup!
2. Add the Carrots and Potatoes:
Next, toss in the diced carrots and potatoes. Stir everything together and cook for another 2 minutes to help meld the flavors. Your kitchen should be smelling great by now!
3. Pour in the Broth:
Now it’s time to add the liquid! Pour in the vegetable broth and water. Then, sprinkle in the dried thyme, salt, and pepper. Stir well and bring this tasty mixture to a boil. Exciting, right?
4. Let It Simmer:
Once your soup is boiling, reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes. You want the vegetables to become nice and tender. Take a little taste after 20 minutes to check the texture!
5. Blend to Your Liking:
When the vegetables are tender, use a potato masher or an immersion blender to blend the soup to your desired consistency. Blend just enough to keep some chunks for texture, making it chunky and hearty!
6. Season and Serve:
Give your soup a taste and adjust the seasoning with more salt and pepper if needed. Once it’s just how you like it, serve it hot in bowls and garnish with a sprinkle of fresh parsley on top. Enjoy your comforting bowl of soup!
Can I Use Different Types of Broth?
Absolutely! You can substitute vegetable broth with chicken broth for a richer flavor. If you prefer a vegetarian option, stick with vegetable broth. Just ensure it’s low-sodium if you’re watching your salt intake!
What If I Don’t Have Fresh Leeks?
If fresh leeks aren’t available, green onions or shallots can be a suitable substitute. They won’t provide exactly the same flavor, but they will still contribute to a delicious soup. You can use 1 cup of green onions or 1/2 cup of shallots diced in their place.
Can I Freeze Leftover Soup?
Yes, you can freeze this soup! Let it cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove over low heat.
How Can I Make This Soup Creamier?
For a creamier texture, you can add a splash of heavy cream or a dollop of sour cream just before serving. Alternatively, blending more of the soup with an immersion blender will enhance its creaminess while still keeping some chunks for texture. Enjoy!
