Potato Leek Soup is Vegetarian and Goes Perfectly with Cornbread

This potato leek soup is a veggie variation on a favorite of ours, and another excuse to make cornbread to go with it. Inspired by Jamie Oliver. Serves 4-6.


4 medium red potatoes (about 1 lb), washed and cut into 1/2-inch cubes
4 cups vegetable broth (low sodium or salt-free)
4 small leeks (small ones are more tender)
1 14 oz can chickpeas, rinsed and drained
1 Tbsp. olive oil
1 tsp. dry thyme
2 tsp. freshly ground black pepper
1/2 cup grated Parmesan or Romano cheese


To prepare the leeks, cut off the green leaves and about half of the pale green stalk. Keeping the root bottom intact, slice the leek in half from the trimmed end. Open the stalk and rinse thoroughly under running water to remove sand. Then finely slice the leek, discarding the root cap at the bottom.

In a soup pot, saute the leeks in olive oil over medium heat until tender (about 8 minutes). Then add the thyme, pepper, vegetable broth, and potatoes. Simmer until the potatoes are completely cooked, about 15-20 minutes. Add the chickpeas when the potatoes are soft.

Next, decide what consistency of soup you want. You can serve it as-is for a chunky soup, or puree half of it using a puree wand or food processor, or do what I do which is puree all of it for a smoother, thicker consistency. When you are satisfied with the texture, stir in the Parmesan cheese and serve immediately.

Published by Sarah Scully

Sarah is a librarian as well as an avid knitter and occasional knitwear designer. She also enjoys cooking, gardening, hiking, reading, painting, and writing with fountain pens.


  • melissa clarke

    May 12, 2007 at 7:20 pm

    Great Recipe easy to do budget conscience and tastes great too . Thanks heaps for sharing it


  • secretariat

    June 3, 2007 at 7:32 pm

    I’m making this right now, so it had better be good!

  • secretariat

    June 3, 2007 at 9:52 pm

    It is good!

  • Ann

    October 18, 2007 at 8:12 pm

    I think I need to make this. Also, I miss you guys. 🙂

  • Nick

    November 2, 2011 at 11:01 am

    I have just made this and it’s excellent. I had a piece of roquefort in the fridge so I used that instead of the parmesan 🙂