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

Chunky Potato Leek Soup Recipe

Course: Soup
Cuisine: French
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
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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  • 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