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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.

Ingredients

  1. 1 tbsp olive oil or plant-based butter
  2. 1 medium onion, diced
  3. 2 leeks, cleaned and sliced
  4. 2 cloves garlic, minced
  5. 2 carrots, sliced (optional)
  6. 2 celery stalks, diced (optional)
  7. 3 medium potatoes, peeled and diced
  8. 3/4 cup pearl barley, rinsed
  9. 6 cups vegetable broth or water
  10. 2 bay leaves
  11. 1 tsp dried thyme or 1 tbsp fresh thyme
  12. Salt and black pepper to taste
  13. Chopped parsley or chives for garnish (optional)

Instructions

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

  1. Add garlic, carrots, and celery (if using), and cook for another 3–4 minutes.
  2. Stir in the rinsed pearl barley and toast for 1–2 minutes.
  3. Add potatoes, bay leaves, thyme, and vegetable broth. Stir well.
  4. Bring to a boil, then reduce heat and simmer covered for 40–50 minutes until barley and vegetables are tender.
  5. Remove bay leaves. Season with salt and pepper to taste.
  6. Optional: Blend part of the soup with an immersion blender for a creamier texture.
  7. 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

Find it online: https://thefamilycooking.com/pearl-barley-soup-with-leek-and-potatoes/