This Chunky Red Potato Leek Soup is rich, creamy, and full of cozy flavor. Made with tender red potatoes, mild sweet leeks, and simple pantry ingredients, this hearty soup is perfect for chilly evenings or an easy family dinner.
Unlike smooth blended versions, this chunky potato leek soup has satisfying texture in every bite — rustic, filling, and comforting.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil or butter | 1 tablespoon | For sautéing |
| Leeks | 2 large | White & light green parts, sliced |
| Garlic cloves | 2 | Minced |
| Red potatoes | 1½ lbs (about 5 cups) | Cubed, skin on |
| Carrots | 1 medium | Diced (optional) |
| Vegetable broth | 4 cups | Low sodium preferred |
| Milk or half-and-half | ½ cup | Optional for creaminess |
| Dried thyme | ½ teaspoon | Optional |
| Salt | ½ teaspoon | Adjust to taste |
| Black pepper | ½ teaspoon | Freshly ground |
| Fresh parsley | For garnish | Optional |
| Shredded cheddar | For topping | Optional |
Instructions
Step 1: Sauté the Leeks
Heat olive oil or butter in a large pot over medium heat.
Add sliced leeks and cook for 4–5 minutes until soft.
Stir in garlic and cook for 30 seconds.
Step 2: Add Potatoes & Broth
Add red potatoes, carrots (if using), vegetable broth, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are fork-tender.
Step 3: Create Chunky Texture
Lightly mash a portion of the potatoes with a spoon or potato masher to thicken the soup while keeping it chunky.
Step 4: Finish & Serve
Stir in milk or half-and-half if using.
Taste and adjust seasoning.
Serve hot, garnished with parsley or shredded cheddar.
Tips for the Best Potato Leek Soup
- Wash leeks thoroughly to remove grit.
- Keep potato skins on for extra texture and nutrients.
- For thicker soup, mash more potatoes.
- Add crispy bacon bits for extra flavor (optional).
Storage
- Refrigerate up to 4 days.
- Freeze up to 2 months (without dairy added).
- Reheat gently to maintain texture.
