Make This Now: Super Easy Rosemary Potato Leek Soup

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Kathie Bergquist
Written by Kathie Bergquist

This cheap, easy, vegan-friendly and gluten-free soup is the ultimate comfort food for cold winter days and nights.

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2 tbsp. olive oil or your preferred cooking oil

1 medium leek (equal to 3 cups, quartered and diced)

2 medium baking potatoes (equal to about 4 cups, peeled and cubed)

6 cups veggie stock

1 tsp. + ½ tsp. minced fresh rosemary

Salt and freshly ground pepper to taste.

Dollop of Greek yogurt or vegan sour topping (optional)

Other Supplies

A Dutch oven or large soup pot

A sharp knife and cutting board

A colander for rinsing the leeks

A blender or immersion blender.

Prep Work

Clean and dice the leek. Cut off the root and and toughest dark green ends (if you reserve your veggie scraps for homemade vegetable stock, rinse these ends and throw them in your stock bag). Quarter the remaining leek, lengthwise, and then thinly slice each quarter crosswise. Leeks tends to carry a lot of dirt, so rinse these well. The diced pieces of leek should equal about 3 cups.

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Peel the potatoes and cut them into chunks about 1½ inches square (you want to yield about 4 cups, or a quart, of diced potatoes). If you washed the skins, they’re a great addition to your stock bag.

Finely mince 1½ tsp. of fresh rosemary. Set the ½ tsp. aside to use for garnish.

Get Cooking

Heat the oil in a large Dutch oven or soup pan. Add the leeks and sauté for about 5 minutes until they’re soft and translucent.

Add the stock to the pan, and then add the potatoes and 1 tsp. of the minced rosemary (save the rest of the rosemary for garnish), and cook at vigorous heat until it comes to a boil. Reduce heat to simmer, and simmer until the potatoes are fork-tender, about 20 minutes.

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Pour the entire contents of the pan into the pitcher of a blender (or use your immersion blender in the pan for a chunkier soup). The blender pitcher will be pretty full. Blend for about 15 seconds, until the soup is smooth. Take care not to over blend, as overworking potatoes makes them gummy.

If you used a blender, return the soup to the soup pan.

Taste it and season with salt to taste (how much salt you use will depend, in part, on how much salt, if any, was in the veggie stock). Add a few generous grinds of fresh pepper, and stir.


Ladle the soup into a bowl, garnish with fresh ground pepper, a dollop of Greek yogurt or sour topping (optional) and a pinch of the reserved minced rosemary. Voila!

Makes six servings. Note: this soup does not freeze very well, but it’s so yummy and satisfying that you are probably going to want to eat it every day until it is gone, anyway.


About the author

Kathie Bergquist

Kathie Bergquist

Kathie Bergquist is publisher and editor-in-chief of Ms. Fit Mag. She teaches writing at Columbia College Chicago and edited of the anthology. "Windy City Queer: LGBTQ Dispatches from the Third Coast" and is co-author of "A Field Guide to Gay and Lesbian Chicago." Pulled reluctantly into a fitness lifestyle by her wife and partner of many years, Bergquist is now a runner, a boot camper, and a yogini.

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