Chunky Potato Leek Soup
Buttery leeks, tender Yukon Gold potatoes, celery, and fresh thyme make a cozy, savory autumn soup. A portion of the potatoes is mashed directly in the pot for richness while leaving plenty of substantial chunks and spoonable broth.
Shopping options
Unsalted butter
4 Tablespoon
Land O Lakes Unsalted Butter Sticks
13%
Low-sodium vegetable broth
5 Cup
Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton
66%
Fine sea salt
0.75 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
Leeks, white and light green parts
1 Pound
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
76%
Ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
Celery
2 Count
Sleeved Celery
20%
Fresh thyme leaves
2 Teaspoon
Simple Truth Organic® Thyme
14%
Lemon juice
1 Tablespoon
Kroger® 100% Lemon Juice
3%
Yukon Gold potatoes
2 Pound
Yukon Gold Potatoes
100%
Garlic
2 Count
Garlic
20%
Cost Summary
· only what you use
per serving · 5 servings
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Cook this recipe
- Yukon Gold potatoes-2 pound
- Leeks, white and light green parts-1 pound
- Celery-2 stalk
- Low-sodium vegetable broth-5 cups
- Garlic-2 cloves
- Unsalted butter-4 tablespoons
- Lemon juice-1 tablespoon
- Fresh thyme leaves-2 teaspoons
- Fine sea salt-0.75 teaspoons
- Ground black pepper-0.5 teaspoons
Wash your hands with soap and water for 20 seconds. Scrub the potatoes under running water, rinse the celery and thyme, and remove any damaged areas. Pat dry. Leave the potato skins on and cut the potatoes into 3/4-inch pieces. Thinly slice the celery, mince the garlic, and strip and measure the thyme leaves.
Use a stable cutting board and keep fingertips clear while cutting the vegetables.
Trim away the leek roots and tough dark green tops, then measure 1 pound of white and light green parts. Split the leeks lengthwise and rinse under running water, fanning apart every layer to remove trapped grit, especially near the green ends. Cut crosswise into 1/4-inch slices. Rinse the slices in a colander, checking for remaining grit, and drain thoroughly.
Keep fingertips tucked while trimming and slicing the leeks.
Melt the butter in the pot over medium-low heat. Add the leeks, celery, and salt. Cook for 12–15 minutes, stirring frequently, until the leeks are very soft and silky but not browned. Lower the heat if they begin to color; this gentle cooking develops the soup’s buttery sweetness.
Add the garlic, thyme, and black pepper. Cook, stirring, for 1 minute. Add the potatoes and stir to coat them with the buttery vegetables.
Pour in the vegetable broth, scraping the bottom of the pot to release any flavorful bits. Increase the heat to medium-high and bring to a gentle boil. Reduce the heat to low, partially cover, and simmer for 18–22 minutes, stirring occasionally, until the potatoes are easily pierced with a fork but most pieces still hold their shape.
Pour the broth carefully and stir gently; hot liquid can splash as it comes to a boil.
Turn off the heat. Gather some potato pieces toward one side of the pot with the spoon, then gently mash approximately one-quarter to one-third of the potatoes directly in the pot. Stir to distribute the mashed potatoes through the broth. Stop while substantial potato pieces remain and the soup is lightly thickened rather than stiff.
Keep the masher below the soup's surface and press slowly to prevent hot splashes.
Return the pot to low heat and simmer uncovered for 2 minutes, stirring gently. Remove from the heat and stir in the lemon juice; it should brighten the savory flavors without making the soup taste lemony. Divide among five bowls and serve hot.
Handle the hot pot carefully and serve slowly to avoid burns from hot soup.
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