Chunky Potato Leek Soup – Recipe!

It’s definitely soup season with the chilly weather we’re having lately and there’s nothing like a piping hot bowl of soup that’s loaded with chunky potatoes and creamy leeks to satisfy that evening hunger.   This potato soup recipe is so simple to put together with just a handful of ingredients in about 30 minutes.

Potato soup is a family tradition.  My Poppy used to make a big pot on the stove when I would come to visit as a kid, and what I remember most is how those creamy potatoes melted on my tongue with each and every spoonful.  This soup recipe is slightly different because I roughly diced the potatoes instead of slicing, and I cooked them just until they were al dente, so to leave extraordinary texture and mouthfeel.  Leeks are a nice substitute for a white onion because they are both fragrant and contain a velvety consistency when sauteed in butter.  This is a great weeknight meal for the whole family and the leftovers reheat easily in the microwave for lunch.

Ingredients

2 large russet potatoes, about 3/4 pound

2 large leeks, or 3 medium

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup whole milk

1/2 cup half & half

salt

2 tablespoons Parmesan cheese for dusting

2 teaspoons fresh dill, minced

(Serves 4)

To Prepare:

1. Clean and peel potatoes.  Cut into large dice or chunks.  Wash and slice leeks in half, then slice in half-moon shapes.
2. In a pot or saucepan over medium heat, add butter and leeks.  Sauté for 4 minutes, or until soft and creamy.  Add 1 1/2 teaspoons salt, stir.  Sprinkle flour over top and stir until coated, about 1 minute.
3. Add potatoes and stir.  Pour in milk, half and half and 2/3 cup water, stir.  Reduce heat to medium-low and cover with lid ajar.  Cook for 25 minutes, stirring occasionally.
4. Remove lid and stir.  Add more water if needed to thin.  Cook for 1 minute, then ladle into bowls and top with parmesan and dill.  Enjoy!