Chunky Potato Leek Soup Recipe
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