Chunky Leek and Potato Soup
This Chunky Potato Leek Soup is my go-to because it's quick, easy, and super comforting. A few simple ingredients, minimal prep, and you've got a satisfying and flavorful hug in a bowl.
Equipment
- 1 Dutch oven or large pot
- 1 Cutting board and knife
- 1 Potato masher or blender optional
- 1 Wooden spoon for stirring
Ingredients
- 750 grams leeks
- 750 grams potatoes Yukon Gold
- 3 cloves garlic
- 30 grams butter
- 1 litre chicken stock or vegetable stock or water
- 125 millilitres evaporated milk
- 2 teaspoons salt
- .5 teaspoons black pepper ground
- .25 teaspoons nutmeg grated
- 2 bay leaves
Instructions
- Trim away the dark green parts of the leek. These can be used for stock. Cut the leeks in half lengthwise and wash thoroughly to remove any dirt between the leaves. Slice into ½ cm thick slices.
- In a Dutch oven or large pot over medium heat, melt the butter and add the sliced leeks, salt, and garlic. Toss to coat everything in the butter, then cover the pot with a lid and allow the leeks and garlic to cook down for 5-10 minutes, stirring occasionally. The leeks will reduce in volume by approximately half. Make sure they don’t take on any color. If they start to brown, remove them from the heat for a minute or two and reduce the heat slightly.
- While the leeks are cooking, prepare the potatoes by washing them, cutting them into quarters, then slicing the quarters into ⅓ cm thick slices, slightly thinner than the leeks.
- When the leeks have softened and reduced in volume, add the salt, sliced potatoes, bay leaves, and stock. Increase the heat to high to bring the mixture to a boil, then reduce the heat to medium-low, put the lid back on, and allow the soup to simmer for 12-15 minutes or until the potatoes are tender.
- When the potatoes are tender, turn off the heat and add the nutmeg, black pepper, and evaporated milk. Stir to combine.
- If you like the texture of the soup as is, you can call it done. If you want a slightly thicker texture with fewer chunks, you can partially blend or mash the soup with a potato masher. Details on each method are in the blog post.
Nutrition
Calories: 302kcalCarbohydrates: 48gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 22mgSodium: 1117mgPotassium: 1006mgFiber: 5gSugar: 11gVitamin A: 2273IUVitamin C: 41mgCalcium: 157mgIron: 4mg
Tried this recipe?Let us know how it was!