Name: Pearl Barley Soup with Leek and Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European
Ingredients: 2 tbsp olive oil or butter; 1 medium onion, diced; 2 cloves garlic, minced; 2 leeks, cleaned and sliced; 3 medium potatoes, diced; 3/4 cup pearl barley, rinsed; 8 cups vegetable broth or chicken broth; 1 bay leaf; 1 tsp thyme (fresh or 1/2 tsp dried); Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (optional, for garnish)

Why You’ll Love This Recipe

This soup is the ultimate combination of comfort and nutrition. It’s naturally creamy thanks to the starches in the potatoes and barley, yet still light enough to enjoy year-round. The ingredients are budget-friendly, pantry-staple items, and the dish can be easily customized to suit vegetarian or meat-based preferences. Whether you’re looking for a make-ahead meal or a quick weeknight dinner, this soup delivers on all fronts.

Ingredients

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

leeks
potatoes
pearl barley
vegetable broth or chicken broth
onion
garlic
olive oil or butter
salt
black pepper
bay leaf
thyme (fresh or dried)
parsley (optional, for garnish)

Directions

Rinse the pearl barley under cold water and set aside.
In a large pot, heat olive oil or butter over medium heat.
Add chopped onion and sauté until translucent.
Stir in sliced leeks and minced garlic, cooking until softened.
Add diced potatoes and pearl barley to the pot.
Pour in the broth and stir in the bay leaf and thyme.
Bring to a boil, then reduce heat and simmer for about 40–45 minutes, or until the barley and potatoes are tender.
Season with salt and black pepper to taste.
Remove the bay leaf before serving.
Garnish with fresh parsley if desired.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Add protein: Include diced chicken, sausage, or bacon for a heartier version.
Make it vegan: Use olive oil and vegetable broth for a completely plant-based soup.
Add greens: Stir in spinach, kale, or Swiss chard during the last 10 minutes of cooking.
Spice it up: Add a pinch of red pepper flakes or smoked paprika for a kick.
Creamy twist: Blend a portion of the soup for a thicker, creamier texture without dairy.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally.
You may need to add a splash of broth or water, as the barley will continue to absorb liquid.
To freeze, let the soup cool completely and store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

How do I clean leeks properly?

Leeks can trap dirt between their layers. Slice them lengthwise and rinse thoroughly under running water to remove any grit.

Can I use quick-cooking barley?

Yes, but reduce the cooking time according to package instructions, and note that the texture may be slightly different.

Is this soup gluten-free?

Pearl barley contains gluten, so it’s not suitable for a gluten-free diet. Substitute with rice or gluten-free grains for a similar texture.

Can I make this in a slow cooker?

Yes. Sauté the vegetables first, then combine all ingredients in a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

What type of potatoes work best?

Waxy potatoes like Yukon Gold or red potatoes hold their shape well in soups, but russets will add more creaminess if slightly broken down.

Can I use frozen leeks?

Yes, frozen leeks work well and are a convenient alternative to fresh.

Can I make this ahead of time?

Absolutely. The flavors deepen over time, making it even tastier the next day.

What herbs go best with this soup?

Thyme, bay leaf, and parsley complement the flavors perfectly. You can also try rosemary or dill for variation.

Is it okay to blend this soup?

Yes, blending part of the soup creates a creamy texture without adding dairy. Use an immersion blender for best results.

How do I prevent the barley from becoming mushy?

Avoid overcooking and use regular pearl barley (not quick-cooking). Rinsing it before cooking also helps maintain texture.

Conclusion

Pearl Barley Soup with Leek and Potatoes is a cozy, wholesome meal that’s easy to prepare and endlessly adaptable. With its simple ingredients and comforting flavors, it’s a go-to recipe for nourishing lunches or satisfying dinners. Whether served fresh or reheated, this soup will warm you from the inside out.