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Chunky Leek and Potato Soup

Chunky Leek and Potato Soup
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Healthy and nutritious vegetarian soup with chunky vegetables in flavorful broth. No cream or blending required. Easy to make with simple ingredients.

Ingredients

Scale
  • 1 leek, trimmed (use white and light green parts, discard dark green tops)
  • 4 medium potatoes, peeled and chopped into 1-inch chunks
  • 1 large carrot, peeled and chopped into 1-inch chunks
  • 3 cups vegetable stock/broth (750 ml)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried mixed herbs (basil, marjoram, oregano)
  • 1 teaspoon olive oil
  • 1 tablespoon unsalted butter (or olive oil for vegan)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Peel, wash, and chop potatoes and carrots into 1-inch chunks. Wash leek thoroughly, trim off dark green tops, and chop white and light green parts into half-inch slices.
  2. Heat olive oil in large pot over medium heat. Add butter and let melt until foaming, about 30 seconds.
  3. Add chopped leek and saute for 2-3 minutes, stirring occasionally, until softened, fragrant, and slightly golden at edges.
  4. Add carrots and potatoes, stirring to coat in butter and oil. Cook together for 1 minute.
  5. Pour in vegetable stock and bring to boil. Reduce heat to medium-low, cover, and simmer 15-20 minutes until vegetables are fork-tender and knife slides through easily, but still hold chunky shape.
  6. Stir in tomato paste, dried herbs, salt, and pepper. Taste and adjust seasoning as needed.
  7. Remove from heat, garnish with fresh parsley, and serve hot.

Notes

  • Use Yukon Gold potatoes for best texture and flavor. They hold their shape well during cooking and have naturally buttery taste.
  • For vegan version, omit butter and use only olive oil.
  • Check vegetables at 15 minutes – some stoves may require up to 20 minutes of simmering for fully tender vegetables.
  • Soup can be partially blended with immersion blender for thicker texture if desired.
  • If freezing, slightly undercook vegetables as they may become softer when reheated.

Nutrition

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