Description
A warm, comforting soup that’s quick to prepare, featuring a hearty blend of potatoes, carrots, and leeks.
Ingredients
Scale
- 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
Instructions
- Preheat a large Dutch oven or heavy pot on medium heat. Add oil and butter.
- Stir in leeks and cook for about 5 minutes or until softened and starting to brown.
- Add the broth, potatoes, carrots, dill, paprika, salt, and black pepper. Stir and bring to a boil over higher heat.
- 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.
- Turn the heat to low and add the cream.
- Use an immersion blender to blend part or all of the vegetables for desired texture.
- 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