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.
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Recipe Information
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
Instructions
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.
Peel the potatoes and dice them into roughly 1-inch cubes. Set both the leeks and potatoes aside.
In a large pot, heat the unsalted butter and olive oil over medium heat until melted and combined.
Add the sliced leeks and cook, stirring occasionally, for about 5-7 minutes, or until softened. Be careful not to let them brown.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the diced potatoes to the pot, along with the vegetable broth, fresh thyme sprigs, bay leaf, salt, and black pepper. Stir to combine.
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.
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.
If desired, stir in the heavy cream for an extra creamy texture. Adjust seasoning with more salt and pepper, if needed.
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
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 5938 mg | 258% | |
| Total Carbohydrate | 324.3 g | 118% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 48.3 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 7850 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.
