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Potato Leek Soup (Vegetarian)

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“This is a mild but flavorful soup that is great comfort food. This soup is a blending of several different recipes and was created as a quick-fix dinner for a vegetarian friend using ingredients I had on-hand. I usually eat it as a meal with some fresh bread. Though I have not tried this, I imagine the soup would also taste great cold since the recipe is similar to that of a traditional vichyssoise. This recipe is excellent for potluck dinners. In fact, when I took this to an "all soup" potluck, it was the only empty pot at the end of the night!”
READY IN:
45mins
SERVES:
6-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place potatoes, leeks, water, bay, thyme, salt, & pepper into medium saucepan.
  2. Bring to simmer.
  3. Cook uncovered over medium-low heat for 20-30 minutes, or until potatoes can be easily smashed against the side of a pot with a spoon.
  4. Remove pan from the heat.
  5. Discard thyme stems and bay leaf.
  6. Place 3/4 of soup into blender and puree, being careful to allow steam to escape.
  7. Return contents of blender to the pan and stir in cream.
  8. Once cream is incorporated, add cheese and stir til melted.
  9. If desired, heat soup for 1-5 minutes more over medium heat.

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