Leeky Spud Vegetarian Soup
Indulge in the comforting warmth of Leeky Spud Vegetarian Soup, a hearty and creamy blend of seasonal vegetables perfect for any occasion. This velvety soup features tender leeks, golden potatoes, and aromatic garlic, all simmered in a savory vegetable broth enhanced with thyme and bay leaf. A touch of heavy cream adds luxurious richness, while fresh parsley brings a burst of color and freshness to every bowl. Quick to prepare and easy to make, this vegetarian soup is both satisfying and nourishing, making it an ideal choice for chilly evenings or as a starter for your next gathering. Serve it with crusty bread for a wholesome meal that's as satisfying as it is flavorful. Keywords: vegetarian soup, leek and potato soup, creamy soup, comforting winter recipe.
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Recipe Information
Ingredients
- 3 medium leeks
- 4 medium potatoes
- 1 large yellow onion
- 4 large garlic cloves
- 6 cups vegetable stock
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
Instructions
Thoroughly rinse the leeks to remove any dirt or sand. Slice the white and light green parts into thin rings.
Peel and dice the potatoes into small, evenly-sized cubes. Set aside.
Finely chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until the butter melts.
Add the chopped onion to the pot and sauté for 3–4 minutes, or until it becomes translucent.
Stir in the minced garlic and sliced leeks, cooking for another 5 minutes until the leeks are soft and fragrant.
Add the diced potatoes to the pot, along with the dried thyme and bay leaf. Stir to coat the vegetables in the aromatics.
Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 25–30 minutes, or until the potatoes are tender.
Remove the bay leaf, then use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending carefully and returning it to the pot.
Stir in the heavy cream and season with salt and ground black pepper to taste. Heat the soup gently for another 3–5 minutes, but do not let it boil.
Ladle the soup into bowls, garnish with fresh parsley, and serve warm. Optionally, pair with crusty bread for a full meal.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 5916 mg | 257% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 48.6 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 605 mg | 47% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 7828 mg | 167% | |
*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.
