Why You’ll Love This Recipe

This soup is not only warm and satisfying but also incredibly nourishing. Pearl barley is a great source of fiber and minerals, while leeks and potatoes add depth and creaminess. It’s an affordable, one-pot recipe made with everyday ingredients, and it’s easily customizable to fit your preferences. Whether you’re looking for a light dinner, a healthy lunch, or a dish that gets better with time, this soup is sure to please.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pearl barley (rinsed)
Leeks (cleaned and sliced)
Potatoes (peeled and diced)
Carrots (optional, for sweetness and color)
Celery (optional, for aromatic depth)
Garlic
Onion
Olive oil or plant-based butter
Vegetable broth or water
Bay leaves
Thyme (fresh or dried)
Salt and pepper
Optional: fresh parsley or chives for garnish

Directions

Heat olive oil in a large pot over medium heat. Add diced onion and leeks. Sauté for 5–7 minutes until soft and fragrant.
Add minced garlic, carrots, and celery (if using), and cook for another 3–4 minutes.
Stir in the pearl barley and cook for 1–2 minutes to toast slightly.
Add the diced potatoes, bay leaves, thyme, and vegetable broth. Stir to combine.
Bring to a boil, then reduce heat and simmer, covered, for 40–50 minutes or until the barley and vegetables are tender.
Season with salt and pepper to taste. Remove bay leaves before serving.
Optional: Use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky.
Garnish with chopped parsley or chives and serve hot.

Servings and timing

This recipe serves 6 and takes about 1 hour total:

Prep time: 10 minutes
Cook time: 50 minutes

Variations

Add greens: Stir in kale, spinach, or Swiss chard during the last few minutes of cooking.
Creamy version: Blend half the soup or stir in a splash of plant-based cream or oat milk.
Add beans: White beans or chickpeas add extra protein and texture.
Use herbs: Try rosemary or marjoram for a different herbal profile.
Add spice: A pinch of nutmeg or smoked paprika can give the soup extra depth.

Storage/Reheating

Let the soup cool completely before storing.

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stove over medium heat or in the microwave, adding a splash of water or broth if it thickens too much.

FAQs

Do I need to soak pearl barley before cooking?

No soaking is necessary for pearl barley. Just rinse it well before adding it to the soup.

Can I use hulled barley instead?

Yes, but hulled barley takes longer to cook—about 20–30 minutes more—and has a chewier texture.

What’s the best way to clean leeks?

Slice the leeks, then soak them in a bowl of cold water, swishing them around to remove dirt hidden between layers. Drain thoroughly before using.

Can I make this soup in a slow cooker?

Yes. Add all ingredients to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

Can I make this oil-free?

Absolutely. Sauté the vegetables in a splash of broth or water instead of oil.

Is this soup gluten-free?

Pearl barley contains gluten, so this soup is not gluten-free. For a gluten-free version, substitute with rice, quinoa, or gluten-free pasta.

How do I make the soup thicker?

Let it simmer uncovered to reduce the liquid, or partially blend the soup for a thicker consistency.

Can I add other vegetables?

Yes, parsnips, turnips, peas, or green beans are great additions.

Is this soup freezer-friendly?

Yes. Let it cool completely, then freeze in airtight containers. The texture of potatoes may soften slightly upon thawing but will still taste great.

What can I serve with this soup?

Crusty bread, a side salad, or roasted vegetables pair wonderfully with this soup.

Conclusion

Pearl Barley Soup with Leek and Potatoes is a simple, comforting, and nourishing dish that’s perfect for any time of year. Whether you’re making a big batch for the week or serving it fresh for dinner, this wholesome soup delivers earthy flavor and satisfying texture in every bowl. It’s proof that plant-based meals can be both hearty and delicious.

Pearl Barley Soup with Leek and Potatoes

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Pearl Barley Soup with Leek and Potatoes is a wholesome, plant-based soup packed with earthy flavors and creamy textures. Made with tender leeks, hearty potatoes, and nutty pearl barley, it’s a comforting one-pot meal perfect for cold days.

Author: Laura
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: European
Diet: Vegan

Instructions

Heat olive oil in a large pot over medium heat. Add onion and leeks. Sauté for 5–7 minutes until soft and fragrant.

Add garlic, carrots, and celery (if using), and cook for another 3–4 minutes.
Stir in the rinsed pearl barley and toast for 1–2 minutes.
Add potatoes, bay leaves, thyme, and vegetable broth. Stir well.
Bring to a boil, then reduce heat and simmer covered for 40–50 minutes until barley and vegetables are tender.
Remove bay leaves. Season with salt and pepper to taste.
Optional: Blend part of the soup with an immersion blender for a creamier texture.
Serve hot, garnished with chopped parsley or chives if desired.

Notes

No need to soak pearl barley—just rinse before cooking.
For a creamy version, blend half the soup or stir in plant-based cream.
Add greens like kale or spinach in the final minutes of cooking.
To make oil-free, sauté vegetables in a bit of broth instead of oil.
Soup thickens over time—add extra broth when reheating if needed.

Nutrition

Serving Size: 1 bowl
Calories: 220
Sugar: 5g
Sodium: 480mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 5g
Cholesterol: 0mg