· 8 Comments
When it starts to cool down after the summer, and the kids are back to school. I love to start making soups and freezing a batch.
It's so great to have little portions of things on hand to take out and defrost on busy days.
This Chunky Leek and Potato Soup uses limited ingredients, but tastes so delicious and fresh.
I don't like to blend all the soup till smooth, I prefer to have it more rustic with pieces of potato and leek, so I just blend half and keep the other half as it is. I find it tastes so much better like this.
However if you do prefer a smoother soup, feel free to blend it all.
For herbs I like to add some fresh thyme. I just think it compliments the soup really well.
I use ghee to saute the onion, leeks and celery, as it gives it an amazing buttery taste. Ghee is a clarified butter, where the milk protein has been removed, it is an excellent cooking oil, not just because of flavour but because it can be heated to high temperatures.
You can get ghee from most big supermarkets, as well as from amazon.
If you want to keep this fat free, you can use a spray oil.
Many Leek and Potato soups have cream or milk adding to them, but I really find it doesn't need either.
I used yukon gold potatoes, just because they have a lovely buttery flavour to them. If you can't get this type of potato, any type of potato will be fine.
This recipe is also gluten and dairy free and paleo and Whole30 friendly.
Recipe Card
Chunky Leek and Potato Soup
Yield: SERVES 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Simple ingredients but delicious flavours in this chunky leek and potato soup. A perfect recipe for the whole family to enjoy
Ingredients
- 1 large onion, chopped
- 1 stick of celery, chopped
- 2 large leeks, sliced
- 3 yukon gold potatoes, peeled and chopped
- 1 tablespoon of ghee - or olive oil
- 1 sprig of fresh thyme
- salt and black pepper
- 3 cups (720ml) of chicken or vegetable stock
Instructions
Stove Top:
- Add ghee or olive oil to a large saucepan over a medium high heat
- Add onion, celery and leeks and cook until softened
- Add the potatoes, stock, sprig of fresh thyme and bring to a boil.
- Reduce heat, cover and simmer for approx 30 mins
- Put half the soup through a blender (unless you prefer your soup completely smooth, in which case put all of the soup through a blender. I like to leave chunks of potato in mine).
- Season with some salt and black pepper as needed, garnish with fresh thyme and serve.
Instant Pot:
Notes
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- Calories - scroll down to nutritional info box
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Nutrition Information
Yield 4Serving Size 1 SERVING
Amount Per ServingCalories 165Total Fat 3.6gSaturated Fat 0.5gCholesterol 0mgSodium 451.5mgCarbohydrates 30.6gFiber 3.3gSugar 3.2gProtein 5g
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Reader Interactions
Comments
James Tweedle says
Do you have to add the butter? Can you remove butter to make it syn free?
Reply
Siobhan (Slimming Eats) says
Hi no you can leave it out and use frylight instead if you prefer. But I find the butter improves the flavour.
Reply
Irina says
Wonderfull recipe!just what the doctor ordered with this cold weather!thank you.
Reply
Julie Clement says
Made this using spray oil to make it syn free, also omitted the celery as my husband doesn't like it.
Super easy in the Instant Pot and a big hit with the whole family, will definitely make again
Reply
Jacque says
Made this for lunch today. Quick and easy to make with simple ingredients. Love the taste. Thank you!
Reply
Carol Scott says
I'm just about to start on slimming world and have just made the potato and leek soup I made it quite smooth and considering I don't like leeks or celery it is very nice and tasty I will defiantly make it again
Reply
Anja says
I make this soup a lot . It is a firm favourite in our house and very easy to make .
Reply
Charlotte says
Making this soup again today as so lovely, and even the husband likes it and he never likes homemade soup!
Reply
