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Bowl of wild rice soup on a blue kitchen towel. Slices of baguette in the background.
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4.5 from 2 votes

Creamy Leek and Wild Rice Soup

Leeks are available from autumn until spring. Though this soup could be made at any time, it’s one I like to make in early spring. Rainy spring days really call for a bowl of creamy soup to cheer you up!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Entree, Soup
Cuisine: dairy free, egg free, gluten free, nut free, soy free, vegan
Servings: 4
Calories: 356kcal


  • 2 leeks
  • 1 tbsp (15 ml) olive oil
  • 3 cloves garlic (minced)
  • 1 lb (453 g) potatoes (peeled and diced)
  • 1 tbsp (2 g) fresh rosemary (finely chopped)
  • ½ tsp fresh thyme
  • 4 cups (960 ml) vegetable broth
  • 1 cup (240 ml) water
  • 2 cups (480 ml) plant-based milk
  • 1 cup (170 g) uncooked wild rice*
  • salt and pepper (to taste)
  • Bread (for serving)


  • Cut off the dark green leaves from your leeks. You can either throw these leaves away or keep them for later to make a broth. Chop the white part of the leeks into thin rings. The sliced leeks should weigh roughly 12 ounces (340g). Place the sliced leeks in a bowl of cold water. Rinse them thoroughly to remove any dirt. Drain the water from the bowl and set the leeks aside.
  • Heat the olive oil in a large pot and add the minced garlic, leeks, potatoes, rosemary, and thyme. Cook everything in the pot over medium heat for 5 to 7 minutes, until the garlic becomes fragrant and the leeks become slightly limp. Add the vegetable broth and water and bring to a boil. Once the soup is boiling, reduce the heat and simmer for 20 minutes until the leeks and potatoes are tender.
  • Puree the soup with an immersion blender, or in a blender in batches, until smooth. Add the milk and rice to the soup and bring to another boil. Reduce the heat and simmer, stirring often to prevent the rice from sticking to the bottom of the pot, for 20 to 30 minutes until the rice is tender.
  • Season the soup with salt and pepper to taste. Serve the soup with a slice of bread, if you like.


*Note from Veggie Inspired - The recipe calls for wild rice, but I used a wild rice blend. I believe this is what Vanessa used too based on the picture in her book. 
~Nutrition facts calculated without garnishes.


Calories: 356kcal | Carbohydrates: 60g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 186mg | Potassium: 193mg | Fiber: 4g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 1.7mg | Calcium: 240mg | Iron: 2.5mg