Chunky Potato Leek Soup

Wintertime is the best time to enjoy some soup. We love simple, healthy, and delicious soup options that are great to take to work or pack in your kids lunch boxes. We wanted to take a classically pureed staple and try it out in a yummy chunky version with cubed potatoes and leeks in every bite!


-3 leeks, white part sliced
-3 white potatoes, cubed
-1 sweet onion, chopped
-1/3 cup fresh parsley, chopped
-1/3 cup of white rice (we used jasmine)
-5 cups of chicken broth/vegetable broth or just water
-2 tbsp of unsalted butter
-salt and pepper to taste

garlic scape (1 of 5)


  1. In a large soup pan or dutch oven over medium-high heat, melt the butter and sauté the leeks and onion. Cook for 5 minutes stirring frequently, until soft.

garlic scape (2 of 5)

2. Add potatoes and parsley, cover pot and cook for 5 minutes.

garlic scape (3 of 5)

3. Add stock or water, cover and cook for 15 minutes

garlic scape (4 of 5)

4.Add rice and cook for another 15 minutes. Check for seasoning, add salt and pepper to taste.

garlic scape (5 of 5)

Serve with olive oil and parsley, or even stir in some fresh gruyere! Yum!



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