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Creamy Potato, Carrot, and Leek Soup

4

0 min

Creamy Potato, Carrot, and Leek Soup

Creamy Potato, Carrot, and Leek Soup Photo 1

Time

0 min

Serving

8 persons

Calories

416

Rating

4.00★ (25)

Cuisine

Author: Victoria Buriak
I wanted to recreate a potato, carrot, and leek soup I had in a small village restaurant on a trip to Ireland in 2001. This is what I came up with, and even my husband thinks I nailed it. My kids will eat it because it’s smooth and they’re not turned off by any particular ingredient.

Ingredients

  • butter: 2 Tbsp
  • leeks: 4 piece (chopped)
  • celery stalks: 4 piece (chopped)
  • chicken broth: 4 cups
  • vegetable broth: 4 cups
  • potatoes: 6 piece (diced)
  • carrots: 5 piece (chopped)
  • salt: 2 tsp
  • bay leaf: 1 piece
  • heavy whipping cream: 1 cup

Metric Conversion

Stages of cooking

Creamy Potato, Carrot, and Leek Soup Photo 21
Creamy Potato, Carrot, and Leek Soup Photo 32
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  1. Melt butter in a stockpot over medium-high heat. Add leeks and celery; cook and stir until softened, 3 to 5 minutes.
    Creamy Potato, Carrot, and Leek Soup Photo 2
  2. Add broth, potatoes, carrots, salt, and bay leaf; bring to a boil. Cook until potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
    Creamy Potato, Carrot, and Leek Soup Photo 3
  3. Blend soup with an immersion blender until smooth. Stir cream into blended soup. Reduce the heat to medium-low and simmer until thickened, about 20 minutes.
    Creamy Potato, Carrot, and Leek Soup Photo 4

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