This creamy, comforting vegetable pot pie soup is everything you love about traditional pot pie--minus the meat. Feel free to mix it up and use whatever veggies you have on hand.
Melt the butter over medium heat in a large saucepan or Dutch oven. Add the leeks, carrots, celery, and mushrooms and cook until the leeks are tender and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more. Add the flour and stir to coat.
Pour in the vegetable broth and stir to combine. Add the potatoes, salt, pepper, and Italian seasoning. Bring a simmer, partially cover the pot, and simmer, stirring occasionally, until the potatoes are just fork-tender, about 20 minutes. Stir in the asparagus and cook until bright green and tender, about 3 minutes.
Stir in the milk and let it heat through. Be careful not to let the soup boil. Add the corn and peas and cook until well heated, about 3 minutes. Remove the soup from the heat and stir in the sherry, if using.
Serve with the biscuits.