Potato Leek Soup Vegetarian

Warm, comforting, and delightfully smooth, this vegetarian potato leek soup is the epitome of cozy, wholesome cooking. Made with tender Yukon Gold or Russet potatoes, mellow leeks, and a savory vegetable broth, this classic recipe is elevated with aromatic thyme and a hint of garlic for an irresistible depth of flavor. The soup is easily blended to a creamy consistency, with the option to add a splash of heavy cream for extra richness. Ready in just under an hour, this one-pot recipe is perfect for a satisfying weeknight dinner or a heartwarming appetizer. Garnished with fresh parsley and best served alongside crusty bread, this vegetarian potato leek soup makes comfort food feel gourmet.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 large (white and light green parts only) leeks
• 4 medium (Yukon Gold or Russet) potatoes
• 6 cups vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 cloves (minced) garlic
• 0.5 cup (optional for creamier soup) heavy cream
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon (freshly ground) black pepper
• 2 sprigs fresh thyme
• 1 leaf bay leaf
• 2 tablespoons (chopped, for garnish) fresh parsley

Directions

Step 1

Begin by preparing the leeks: slice them lengthwise and rinse thoroughly under running water to remove any dirt or sand. Once cleaned, chop the leeks into thin slices.

Step 2

Peel the potatoes and dice them into roughly 1-inch cubes. Set both the leeks and potatoes aside.

Step 3

In a large pot, heat the unsalted butter and olive oil over medium heat until melted and combined.

Step 4

Add the sliced leeks and cook, stirring occasionally, for about 5-7 minutes, or until softened. Be careful not to let them brown.

Step 5

Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

Step 6

Add the diced potatoes to the pot, along with the vegetable broth, fresh thyme sprigs, bay leaf, salt, and black pepper. Stir to combine.

Step 7

Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 8

Remove the thyme sprigs and bay leaf from the pot, then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree.

Step 9

If desired, stir in the heavy cream for an extra creamy texture. Adjust seasoning with more salt and pepper, if needed.

Step 10

Serve the soup hot, topped with a sprinkle of chopped fresh parsley for garnish. Pair with crusty bread for a complete and satisfying meal.

Nutrition Facts

Serving size	(2842.3g)

Amount per serving	% Daily Value*
Calories	2303.4

Total Fat 93.0g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 5.6g
Cholesterol 182mg	0%
Sodium 5938.2mg	0%
Total Carbohydrate 324.3g	0%
Dietary Fiber 43.7g	0%
Total Sugars 48.3g
Protein 52.9g	0%

Vitamin D 0IU	0%
Calcium 643.8mg	0%
Iron 27.2mg	0%
Potassium 7849.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 9.0%

Carbs: 55.3%