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Chunky Red Potato Leek Soup

Prep Time10 mins
Cook Time30 mins
Author: Lorie Yarro


  • 12-14 medium red potatoes cut into bite-sized pieces
  • 2 large leeks greens removed, cut into small pieces
  • 5 celery stalks chopped
  • 4-5 garlic cloves minced
  • 5 cups or enough to cover all of the potatoes and vegetables
  • 1/3 cup fresh chives
  • 1/2 cup freshly chopped parsley or 2-3 T dried parsley
  • 1 T olive oil
  • 1/2 plain greek yogurt
  • 2 T optional cream
  • Sea Salt to taste
  • 1 tsp cracked pepper
  • 1/2 tsp thyme optional


  • In a large pot, heat 1 T olive oil.
  • Add leeks and celery and stir fry until softened.
  • Add potatoes and pour broth over to cover.
  • Add garlic, chives, parsley and seasonings and heat at medium heat for about 30 minutes or until potatoes are very soft.
  • Slowly stir in yogurt and cream.
  • Take 1/2 of the soup and transfer into a blender and blend until smooth.
  • Add mixture back to the pot and stir to combine.
  • Allow to simmer until ready to serve.