Servings
Font
Back
5.0 from 6 votes

Chunky Potato Leek Soup Recipe

A chunky version of a potato leek soup, seasoned with wholesome flavors and herbs that compliment all the soup ingredients. This soup is a healthier meal choice. It teaches you to use soup herbs and spices.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 2 servings
Calories: 463 kcal
Course: Soup
Cuisine: French , American

Ingredients

  • 1 Large onion purple, white or yellow
  • 1-2 Piece garlic clove large
  • 1½ Pound potato mealy variety such as Russet
  • 1 Large leek
  • 1 Tablespoon olive oil extra virgin olive oil
  • 32 Ounces vegetable broth homemade, carton, canned or bouillon mixed in water
  • ⅛ Teaspoon Black Pepper Ground
  • 1 Piece bay leaf
  • 4-5 Pieces juniper berries optional
  • ⅛ Teaspoon nutmeg
  • 1 Teaspoon lovage optional but I wouldn't skip it!
  • ½ Teaspoon Parsley or Chervil
  • ½ Teaspoon thyme
  • ¼ Teaspoon salt

Instructions

    Cup of Yum
  1. Prepare your fresh vegetables. Slice onion, chop garlic, slice leek and peel+ cut potato into chunks.
  2. Keep all soup ingredients ready.
  3. Heat up a soup pot and pour in olive oil. Keep over a medium heat setting and wait for it to get a bit hot.
  4. Stir in sliced onion. Sauté until soft or they have gained color.
  5. Stir in sliced leek. Stir cook over a medium heat setting. Leave to sauté covered and control the heat, keeping it over a slower flame until the leek is turning a bit soft.
  6. Stir in garlic and potato chunks. Sauté briefly, stirring occasionally. Keep over medium heat.
  7. Pour in vegetable broth.
  8. Add your seasoning: black pepper, bay leaf, juniper berries, nutmeg, lovage, parsley or chervil, thyme and salt. Mix it all well.
  9. Cover your soup pot and simmer for 35 minutes over a slow to medium heat setting or until all ingredients are cooked through. Uncover for the last 5 minutes.
  10. Pick out whole spices and discard. Taste and see if it needs more salt.
  11. Serve up your soup hot.

Notes

  • You can use either purple, white or yellow onions. It's up to what you have in your pantry.
  • 1 large leek equals about 2 small leek
  • You can use homemade veg broth clear soup or commercially available broth such as from a carton, can or bouillon cubes. If you use bouillon cubes or powder mix it into hot water of the same quantity.
  • Juniper is optional because not everyone can get it. But if you can get it, and you love soups, then keep it stocked in your pantry. It's an essential soup spice.
  • Lovage is quite optional too because it's not always commonly available. Yet, it's another great soup herb, aka Maggie herb. You can use dried or garden-fresh lovage, both are almost equally flavorful.
  • Bay leaf, nutmeg, and chervil are also common soup spices and herbs.
  • If you can't get chervil, use parsley as a substitute. They are related herbs.
  • Thyme rounds up all the flavors in this soup.

Nutrition Information

Calories 463kcal (23%) Carbohydrates 80g (27%) Protein 18g (36%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Sodium 460mg (19%) Potassium 2024mg (58%) Fiber 10g (40%) Sugar 8g (16%) Vitamin A 784IU (16%) Vitamin C 79mg (88%) Calcium 109mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 463

% Daily Value*

Calories 463kcal 23%
Carbohydrates 80g 27%
Protein 18g 36%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Sodium 460mg 19%
Potassium 2024mg 43%
Fiber 10g 40%
Sugar 8g 16%
Vitamin A 784IU 16%
Vitamin C 79mg 88%
Calcium 109mg 11%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.