Slow-Simmered Leek and Vegetable Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A velvety soup made with slow-cooked leeks, carrots, and potatoes in a fragrant vegetable broth, perfect for chilly days. This american-inspired soups ready in about 50 minutes pairs medium, diced carrots, stalks, diced celery, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, white and green parts thinly sliced leeks
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 medium, diced onion
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 4 cups vegetable broth
• 2 medium, diced potatoes
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 medium thinly sliced leeks, 2 medium diced carrots, 2 stalks diced celery, and 1 medium diced onion. Sauté for 8 minutes until vegetables are softened and fragrant.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until aromatic.
3. Step 3: Pour in 4 cups vegetable broth, add 2 medium diced potatoes, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until potatoes are tender.
4. Step 4: Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches (vent lid to avoid splatters).