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Vegetable Pot Pie Soup

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.

Servings 6
Author Lucy Baker


  • 2 Tablespoons unsalted butter
  • 2 medium leeks white and light green parts only, halved lengthwise, thinly sliced crosswise, and rinsed to remove any grit
  • 2 medium carrots peeled and chopped
  • 2 medium stalks celery chopped
  • 2 cups sliced cremini or button mushrooms
  • 2 cloves garlic minced
  • 6 Tablespoons all-purpose flour
  • 4 cups low-sodium vegetable broth
  • 3/4 pound Yukon gold potatoes (about 2 medium), peeled and diced
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon dried Italian seasoning
  • 2 cups bite-sized pieces asparagus (about 1/2 pound), or green beans or broccoli
  • 2 cups low-fat milk
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 Tablespoons dry sherry optional
  • biscuits for serving


  1. 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. 

  2. 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. 

  3. 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. 

  4. Serve with the biscuits.