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Chock-full of potatoes, this vegetarian soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! —Hannah Thompson, Scotts Valley, California
Nutritional Facts 1 cup equals 207 calories, 8 g fat (5 g saturated fat), 27 mg cholesterol, 661 mg sodium, 29 g carbohydrate, 3 g fiber, 5 g protein.
Originally published as Veggie Potato Soup in Simple & Delicious January/February 2010, p42
Learn about LeeksA member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
A member of the onion family, leeks resemble oversize green onions, with wide green leaves, a fat white stalk and roots at the bulb end. Yet, the flavor of leeks is very subtle. Buy leeks with crisp, brightly colored leaves and an unblemished white stalk. Leeks that are larger than 1-1/2 inches in diameter will be less tender. Refrigerate leeks in a plastic bag for up to 5 days. Before using, cut off the roots. Trim the tough leaf ends. Slit the leek from end to end and wash thoroughly under cold water to remove dirt trapped between the leaf layers. Chop or slice the white portion to use in a variety of recipes.
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Reviewed on Feb. 03, 2010 by renee0903
My husband and I really liked this recipe! I used chicken broth because I didn't have veggie broth and it was excellent. It was also very easy to make!
Reviewed on Jan. 30, 2010 by Lisalev
This was very good! I cooked for about 5 hours. Next time I would cook longer, as the potatoes weren't quite done.
Reviewed on Jan. 17, 2010 by VickiStein
We thought this soup was excellent. Since I had it on hand, I rendered the stock with 2 slices of lean bacon, and substituted chicken broth for vegetable broth. The store was out of leeks (made the soup on New Years Day) so I used an onion, and I happened to have some fresh dill left over from spanakopita, so I added that, as well.I shared this soup with several family members and friends, and THEY LOVED IT.I'm making it again Tuesday night, in fact.
We thought this soup was excellent. Since I had it on hand, I rendered the stock with 2 slices of lean bacon, and substituted chicken broth for vegetable broth. The store was out of leeks (made the soup on New Years Day) so I used an onion, and I happened to have some fresh dill left over from spanakopita, so I added that, as well.
I shared this soup with several family members and friends, and THEY LOVED IT.
I'm making it again Tuesday night, in fact.
Reviewed on Jan. 11, 2010 by cloreep
Loved the flavor in this!
Reviewed on Jan. 03, 2010 by hatiej
Just too bland for us. But really easy!
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