Chunky Leek and Potato Soup Recipe. A Delicious but Easy Homemade Soup

http://www.flickr.com/photos/fattytuna/2210896107/
http://www.flickr.com/photos/fattytuna/2210896107/

Chunky Leek and Potato Soup

This is a great hearty – cold weather soup. Nothing fancy, this chunky rib-sticking soup smells great in the kitchen, is loved by everyone and tastes just like home.

You can make this with canned stock, of course, but the soup itself is so effortless that’s its more than worth putting a little work into the early prep and making up a batch of chicken stock beforehand. Homemade stock makes a big difference and although it takes a little time and forethought, it’s easy and very cheap to make.(Make a big batch, portion it in the freezer and enjoy multiple batches of homemade soup over the next couple of months!).

Chunky Leek and Potato Soup Recipe (makes enough for 3 or 4 – double the recipe as needed)

All amounts are approximations. This is easy soulful cooking and you don’t need any measuring spoons to make it – you can’t go wrong!

  • 3 or 4 leeks, sliced finely (make sure to wash well and look out for hidden dirt)
  • ½ a medium white onion, chopped
  • 1 clove of garlic, minced
  • A Tbls or 2 of butter
  • 2 medium sized potatoes, diced (cut them to the size you’ll want to see them on your spoon)
  • 3-4 cups of chicken stock
  • Salt and freshly ground pepper, to taste
  1. Heat a heavy saucepan to medium and toss in your butter. When melted, add in the onions and let sweat for a couple or 3 minutes. You don’t want the onions to brown, so keep an eye on things.
  2. After the onions are looking a bit softened, add in the leeks, and keep stirring until they too have softened, another 5 or 7 minutes. If it’s looking too dry, you can add in a bit more butter here.
  3. Once the leeks have softened nicely, toss in your minced garlic and stir for about 30 seconds, or until you get a nice aroma of garlic in butter…mmm…
  4. Add in the chicken stock and the diced potatoes and a pinch of salt (you will salt again after, but add in a first small pinch so that potatoes can absorb some)
  5. Bring the stock to a simmer and cook for 20 to 30 minutes, or until the potatoes are quite softened.
  6. Season with salt and pepper to taste and enjoy!

This is perfect as hearty soup for a fall/winter’s day lunch.

Making Stock

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Comments 2 comments

Delaney Boling profile image

Delaney Boling 7 years ago

Vichyssoise! This is almost identical to the recipe I use. Well-written hub and easy to follow, and I can vouch that this will produce wonderful results for whoever uses it. Thanks John D Lee!


judydianne profile image

judydianne 7 years ago from Palm Harbor, FL

This soup sounds delicious. Thanks!

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