This chunky leek and potato soup makes a hearty meal, filling, nutritious and bursting with flavour. It’s made without any cream, requires few ingredients and comes together in just over 30 minutes!
See also leek and cauliflower soup!
Leek and potato soup is the first dish I think of when days start becoming colder. It’s full of warmth and comfort as well as being exceptionally simple to make. This particular leek and potato soup comes with a twist. Rather than pureeing it I decided to serve it chunky, a bit like a stew, perfect to dip a slice of bread in. It’s still as delicious, homey and comforting as the creamy version, just a little different.
Chunky leek and potato soup ingredients
Apart from the leek and potato the other 2 vegetables I used in this soup are onion and celeriac (this one adds lots of flavour without being necessarily detectable). You won’t need to use any more vegetables! I also added a bay leaf and allspice berries into the pot and cooked it all in vegetable stock. I used white pepper (it’s marvellous with leek) and onion granules to enhance the flavour of the leek.
How to prepare the leeks
I used both parts of the leek (white and green) in this soup for more colour and flavour and also because they are both edible so why waste any of it. The green part is a little tougher so you may like to (but don’t need to) chop it a bit finer than the white part.
It is very important to clean the leeks thoroughly to get rid of any grit. The best way to do this is by cutting the leeks in half lengthways, chopping into 1-2 cm thick chunks, placing in a strainer and rinsing under cold water rubbing with your fingertips. Leave in a strainer for a few minutes to get rid of excess water.
What potatoes to use
This depends on personal preference and how you would like to serve this soup. If you are planning to partly mash this soup use all-rounders such as Maris Piper, King Edward or Yukon Gold. If you prefer to serve it with chunks of potatoes intact use waxy potatoes, such as red potatoes, Charlotte or Jersey Royals.
Step-by-step recipe instructions
1.In a large pot heat up the oil, add the bay leaf, allspice berries, onion, leeks and celery root. Cook over a medium heat for about 5 minutes until softened stirring frequently.
2. Add the potatoes, pepper and onion granules, most of the stock, cover and bring to the boil.
3. Simmer for about 15-20 minutes (until the potatoes are fully cooked) stirring occasionally. Add the rest of the stock if necessary.
4. Remove from the heat, adjust the seasoning if needed and serve. (Alternatively thicken the soup by either blitzing partly or mashing using a potato masher before serving).
Substitutions
- Celeriac/celery root: Use 1 celery stalk if preferred.
- White pepper: I think it goes exceptionally well with the ingredients in this soup but black pepper will work too.
- Allspice berries: Use ⅓ tsp allspice powder instead.
- Vegetable stock can be replaced by chicken stock.
Serving suggestions
You can either serve this soup as it is or blitz partly using a stick blender so it’s thicker while still being chunky. Alternatively use a potato masher.
Serve as it is or with a dollop of thick yogurt, fromage frais or low fat crème fraiche, a knob of butter, freshly chopped parsley and/or chives. This chunky leek potato soup is delicious with rye or pumpernickel bread.
Top tips and FAQs
- As with any recipe requiring few ingredients it is important to use fresh, good quality ingredients. Fresh, firm leeks will produce a delicious leek soup.
- I like to use the entire leek in this recipe but you can trim your leeks and just use the white part (if you go with the latter add one more leek into the pot).
- The green part of the leek is a little tougher so you may like to (but don’t need to) chop it a bit more finely than the white part.
- The amount of vegetable stock is approximate so adjust it to your preference. I recommend to just cover the vegetables with the stock while cooking and add more if needed later.
- This soup is just as delicious the next day. Refrigerate for up to 4 days.
- Freeze for up to 3 months.
You might also like
- Simple Chunky Vegetable Soup
- Leek and Potato Dumpling Stew (Vegan)
- Leek and Mushroom Potato Pie (Puff Pastry)
- Red Cabbage Winter Vegetable Soup
- Roasted Root Vegetable Soup (Vegan)
Check out also this collection of over 12 creamy vegan soups.
Keep in touch!
If you make this chunky leek potato soup I'd love to know how it turned out for you. Did you make any substitutions? Let me know in the comments below, thanks!
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Recipe
Simple Chunky Leek and Potato Soup
Equipment
- Large pot
Ingredients
- 2 medium leeks rinsed, cut lengthways, roughly chopped, both white and green parts, see *Notes
- 4 medium potatoes peeled, diced
- 1 onion finely chopped
- 1.41 ounces (40 g) celeriac/celery root small piece, peeled, finely diced
- ½ teaspoon ground white pepper and onion granules each
- 1 bay leaf
- 2 allspice berries or ¼ tsp ground
- 1½ tablespoons olive oil
- 6⅓ cups (1½ l) vegetable/chicken stock hot, adjust the amount to your taste
Instructions
- In a large pot heat the oil, add the bay leaf, allspice berries, celery root, onion and leeks. Cook over a medium heat for about 5 minutes until softened stirring frequently. Add the potatoes, pepper and onion granules, most of the stock, cover and bring to the boil.
- Simmer for about 15-20 minutes (until the potatoes are fully cooked) stirring occasionally. Add the rest of the stock if necessary.
- Remove from the heat, adjust the seasoning if needed and serve. (Alternatively thicken the soup by either partly pureeing or mashing using a potato masher before serving). Serve with fresh parsley, chives, dill, a knob of butter or spoonful of creme fraiche/sour cream.
Notes
- As with any recipe requiring few ingredients it is important to use fresh, good quality ingredients. Fresh, firm leeks will produce a delicious leek soup.
- *I like to use the entire leek in this recipe but you can trim your leeks and just use the white part (if you go with the latter add one more leek into the pot). See the post for tips on cleaning leeks.
- The green part of the leek is a little tougher so you may like to (but don’t need to) chop it a bit more finely than the white part.
- If you are planning to partly mash the soup use all-rounder potatoes such as Maris Piper or Yukon Golds. To serve this soup with chunks of potatoes intact use red potatoes, baby potatoes or Charlotte.
- The amount of vegetable stock is approximate so adjust it to your preference. I recommend to just cover the vegetables with the stock while cooking and add more if needed later.
- This soup is just as delicious the next day. Refrigerate for up to 4 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Rhoda Robertson says
So easy to follow recipe … delicious especially with our own home grow leeks, definately make it again and try your other recipes …thank you 😋
Monika says
You are welcome! Thanks for letting me know:)
Dulcie Muir says
Such a delicious wholesome and warming soup. The extra ingredients like allspice, bay leaves and white pepper really enhanced the vegetables. The white pepper is an unusual taste to me now, but that maybe because I put far too much in the soup!!
Yes I too couldn't find the ingedient list, but I have since discovered that this is a common feature ie being at the bottom of online recipes now.
I've made this soup many times before but this recipe is the best in my opinion.
A truly inspiring combination of ingredients for a simple soup. Thank you.
Monika says
You are welcome! Ingredients and instructions are usually at the bottom of each recipe. I include instructions in my posts to correspond with the photos, but you'll also always find them in the recipe card (printable!) at the bottom of the post. Thank you for your feedback:)
David says
Cant you just have a simple ingredient list somewhere?
David says
Shoot sorry i just found it. Nothing on which herbs tho!
Monika says
Hi David, serving suggestions are at the bottom of the post but I have now included them also in the instructions. Thank you for pointing this out:)
CHRISTINE WOOD says
Just made this chunky soup, delicious. I did not have celery and substituted the berry spice for Allspice. I used maris piper and kept the peel on. Also added a small amount of cream but used Knorr vegetable stock for the main juice. Would recommend it.
Monika says
Glad you liked it, thank you for your feedback:)
Rachel says
You dont say in the recipe how to use the celariac
Monika says
Apologies, corrected it now, thanks for pointing it out!