Potato Carrot Leek Soup

why make this recipe

Potato Carrot Leek Soup is a fantastic choice for anyone looking for a warm, comforting meal that doesn’t take all day to prepare. This soup is not only quick to make, but it’s also hearty and satisfying, perfect for chilly evenings. The combination of potatoes, carrots, and leeks creates a simple yet flavorful dish that is both nutritious and delicious.

how to make Potato Carrot Leek Soup

Ingredients :

• 2 Tbsp oil
• 1 Tbsp butter
• 5 large potatoes (peeled and chopped, about 5 cups heaping)
• 3 carrots (about 2 cups, sliced or chopped)
• 2 leeks (sliced, about 1 cup)
• 1 tsp paprika
• 2 tsp dill (dry)
• 1-½ tsp salt
• ½ tsp black pepper
• 4 cups chicken broth (or stock, or vegetable broth)
• 1 cup cream

Directions :

1. Preheat a large Dutch oven or heavy pot on medium heat. Add oil and butter.
2. Stir in leeks and cook for about 5 minutes or until they are softened and starting to brown.
3. Add the broth, potatoes, carrots, dill, paprika, salt, and black pepper. Stir everything together and bring to a boil over higher heat.
4. Once boiling, turn the heat down to low-medium, cover the pot, and cook for about 30 minutes or until the potatoes and carrots are soft. Taste to see if more salt is needed.
5. Turn the heat to low and add the cream.
6. If you like, use an immersion blender to blend part or all of the vegetables. It’s great to have a mix of smooth and chunky textures. If you don’t have an immersion blender, you can use a regular blender.
7. Serve right away with your choice of bread and salad. This soup is also tasty with a bit of cheese and/or crumbled cooked bacon on top.

how to serve Potato Carrot Leek Soup

Serve the soup hot in bowls. A side of crusty bread or a simple salad can make for a well-rounded meal. You can sprinkle some extra dill or cheese on top for added flavor.

how to store Potato Carrot Leek Soup

To store the soup, let it cool down completely. Once cooled, pour it into an airtight container and refrigerate. The soup can be stored in the fridge for up to 4 days. You can also freeze the soup for longer storage; it should be good for 2-3 months in the freezer.

tips to make Potato Carrot Leek Soup

• Make sure to chop the vegetables evenly for consistent cooking.
• Feel free to adjust the seasoning based on your taste. Adding a little garlic or onion can enhance the flavor.
• If you want a lighter version, you can use less cream or substitute it with milk or a non-dairy alternative.

variation

You can customize this soup by adding other vegetables like spinach, celery, or bell peppers. To make it even heartier, consider adding cooked chicken or lentils.

FAQs

1. Can I make this soup vegan?
Yes, you can replace the butter with more oil, use vegetable broth, and omit the cream or use a non-dairy cream alternative.

2. How do I make the soup thicker?
To thicken the soup, keep blending more of the vegetables until you reach your desired consistency or add a bit of flour mixed with water before cooking.

3. Can I make this soup ahead of time?
Absolutely! The soup actually tastes better the next day as the flavors continue to develop. Just store it in the fridge and reheat when ready to serve.

Potato Carrot Leek Soup

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• Author: admin
• Total Time: 45
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A warm, comforting soup that’s quick to prepare, featuring a hearty blend of potatoes, carrots, and leeks.

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Ingredients

Scale 1x2x3x

• 2 Tbsp oil
• 1 Tbsp butter
• 5 large potatoes (peeled and chopped, about 5 cups heaping)
• 3 carrots (about 2 cups, sliced or chopped)
• 2 leeks (sliced, about 1 cup)
• 1 tsp paprika
• 2 tsp dill (dry)
• 1–½ tsp salt
• ½ tsp black pepper
• 4 cups chicken broth (or vegetable broth)
• 1 cup cream

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Instructions

1. Preheat a large Dutch oven or heavy pot on medium heat. Add oil and butter.
2. Stir in leeks and cook for about 5 minutes or until softened and starting to brown.
3. Add the broth, potatoes, carrots, dill, paprika, salt, and black pepper. Stir and bring to a boil over higher heat.
4. Once boiling, turn the heat down to low-medium, cover the pot, and cook for about 30 minutes or until the potatoes and carrots are soft.
5. Taste to see if more salt is needed.
6. Turn the heat to low and add the cream.
7. Use an immersion blender to blend part or all of the vegetables for desired texture.
8. Serve right away with your choice of bread and salad.

Notes

Adjust seasoning based on your taste. Add garlic or onion for more flavor. For a lighter version, use less cream or a non-dairy alternative.

• Prep Time: 15
• Cook Time: 30
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 35mg

Keywords: soup, potato soup, carrot soup, leek soup, comfort food