Vegetarian Potato Leek Soup
Vegetarian Potato Leek Soup is a creamy dish flavoured with herbs and full of vegetables. It comes together quickly for an easy, yet healthy, weeknight meal. Although the recipe is vegetarian, this soup can be served with bacon for meat eaters or made entirely vegan instead.
What do I need to make Vegetarian Potato Leek Soup?
- Irish butter
- Red onion
- Dried thyme
- Dried oregano
- Rubbed sage
- Celtic sea salt
- Red potatoes
- Vegetable broth
- Organic Valley half and half (or whole milk)
- Sweet corn
- Frozen peas
- Sharp cheddar cheese
The Spice House
Using high quality ingredients is at the root of the most delicious food. Although spices might seem like a trivial ingredient because of the small quantity, the quality and freshness of spices and herbs is paramount. This Vegetarian Potato Leek Soup contains rubbed sage, dried oregano, and dried thyme from The Spice House for maximum flavour. I definitely recommend checking out they’re vast array of herbs and spices for all your culinary needs!
How do I make Vegetarian Potato Leek Soup?
Melt butter in a stock pot on medium heat. When it is melted, add the leek, celery, and onion. Saute for seven to eight minutes, stirring periodically until the onion becomes translucent. Next, add the garlic and stir for 30 seconds. Then add the thyme, oregano, sage, sea salt, and potatoes, followed by the veggie broth.
Bring to a boil, then reduce heat to medium low, cover the pot, and simmer for about 20 minutes until the potatoes are tender. Remove from heat and add the half and half. Use an immersion blender to blend the soup to your desired consistency. If it is too thick, add some extra broth.
Return the soup to the stove on medium-low heat. Stir in the frozen corn and peas and continue cooking until they are heated through. Add salt and pepper to taste. Top with sharp cheddar cheese and chives before serving!
Variations and Serving Suggestions
In addition to cheese and chives, serve Vegetarian Potato Leek Soup with Olive Oil Roasted Carrots and a fresh slice of bread such as my Rustic Whole Wheat Sourdough Bread, Whole Wheat French Bread, or Crusty Artisan Bread. If you don’t follow a vegetarian diet, top the soup with a few slices of crispy bacon.
On the other hand, if you’re a vegan or have a milk allergy, swap the half and half for more broth and use olive oil instead of butter. Skip the cheese topping and you’ll be good to go. You may consider adding more salt (to taste) without the butter and cheese.
I hope you enjoy this Vegetarian Potato Leek Soup! Be sure to leave a rating below and let me know what you think in the comments. Happy cooking!