Creamy Potato, Carrot, and Leek Soup Recipe - Allrecipes.com
Creamy Potato, Carrot, and Leek Soup Recipe
  • READY IN ABOUT hrs

Creamy Potato, Carrot, and Leek Soup

Recipe by  

"Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
  2. Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
  3. Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
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Reviews More Reviews

Dec 20, 2013

As written, it is 4 stars. No fault to the submitter as she says her children like all the ingredients. I love Potato and Leek soup, and I have tried many recipes. Most of the recipes on here do not include carrots or celery, and I always add them to my soup and have never reviewed any other leek soup recipe because I change it so much. This recipe looks almost how I do it except I usually add a clove or two of garlic, lot's of black pepper and use all chicken stock. After making it, I did have to add some garlic and pepper just to get the flavour we like. I am not sure about the veggie stock though, I used an organic veggie stock that was a very dark mushroom colour, and I should of known by the smell of it I wasn't going to like it very much. But after it was all cooked, I still liked the soup, but next time I'll use a stock I know I like! This is still a great base for a soup, plenty of Leek flavour, very creamy. Just make sure if you use veggie stock, it is one you know and love, otherwise use a good quality chicken stock! I will be making this again, thanks for sharing your recipe. :)

 
Mar 22, 2014

I made this with no substitutions. It's really good, and fairly low calorie despite the cream. If you feel like altering it, you can do so many things because it's a great soup to begin with. Yummy!

 

4 Ratings

Feb 19, 2014

I loved this after I customized it little bit by only adding veggie stock (no chicken broth) and by also adding cut of sweet corn. Yam!!!!!

 
Nov 17, 2013

This was great! I used vegetable broth, and only used 3 potatoes (that's all I had), but it still came out great! I added a cup of a rice/quinoa mixture at the end and it gave it a nice chewy texture.

 

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Nutrition

  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 64 g
  • 21%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 15 g
  • 23%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 8.6 g
  • 17%
  • Sodium
  • 1413 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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