Chunky Potato Leek Soup Recipe

Cooking Directions

• STEP 1.Start by washing and chopping the leeks, discarding the tough green parts.
• STEP 2.In a large pot, melt butter over medium heat and add the leeks. Cook until they are soft and translucent.
• STEP 3.Add the diced potatoes, vegetable broth, and seasonings to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
• STEP 4.Using an immersion blender or a regular blender, blend about half of the soup until smooth. This will give the soup a creamy texture while still leaving some chunks of potatoes.
• STEP 5.Return the blended soup to the pot and stir well. If desired, add more seasonings to taste.
• STEP 6.Simmer the soup for a few more minutes to allow the flavors to meld together.
• STEP 7.Serve the Chunky Potato Leek Soup hot, garnished with fresh herbs or a dollop of sour cream.

Cooking Tips

• Make sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers.
• For a creamier soup, you can add a splash of heavy cream or milk at the end.
• If you prefer a smoother texture, you can blend the entire soup instead of just half.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with crusty bread or a side salad for a complete meal.