Chunky Potato Leek Soup Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Chunky Potato Leek Soup with sliced potatoes, leeks, onions, rice and cheese, is far and away the best potato leek soup recipe that I've ever tried.
- 1 Vidalia Onion chopped
- 3 Leeks medium, white and pale green parts chopped
- 2 Potatoes medium size, red or yellow, sliced
- 1/3 cup Fresh Parsley chopped
- 1/3 cup Rice Basmati or Jasmin
- 1/2 cup Cheese Gruyere, Cheddar, or Moderate Jack, thinly shredded
- 5 cups Chicken Stock Or Vegetable Stock or Water
- 2 tbsp Butter
In a large soup pot like dutch oven or other heavy pan, melt butter and add chopped onions with leeks. Cook for about 5 minutes, stirring occasionally;
Add sliced potatoes and chopped parsley, cover the pot and cook for another 5 minutes;
Add stock or water, cover and cook for about 15 minutes;
Add rice and cook for another 15-20 minutes until the rice is cooked;
Turn off the soup, add thinly shredded cheese and mix well, allowing the cheese to melt into the broth;
Check for seasoning, add salt and pepper as needed;
Serve with some more fresh parsley and drizzle of extra virgin olive oil.
If using water as opposed to chicken or vegetable stock, you can add a teaspoon of salt to the soup. I normally go low on salt because the cheese is salty and seasons the soup pretty well. I would adjust salt and pepper at the end of cooking once the cheese is incorporated into the broth.
Calories: 247kcal | Carbohydrates: 30g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 397mg | Potassium: 539mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1235IU | Vitamin C: 16.8mg | Calcium: 129mg | Iron: 3mg