Chunky Potato Leek Soup Recipe

Chunky Potato Leek Soup in a bowl with spoon, horizontal shot

Chunky Potato Leek Soup Recipe

Course: Soup

Cuisine: French

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 247kcal

Author: Edyta

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.

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Ingredients

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

Instructions

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.

Notes

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.

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