Creamy Potato, Carrot, and Leek Soup Recipe

Name: Creamy Potato, Carrot, and Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 4 leeks, chopped; 4 celery stalks, chopped; 4 cups chicken broth; 4 cups vegetable broth; 6 large potatoes, diced; 5 carrots, chopped; 2 teaspoons salt; 1 bay leaf; 1 cup heavy whipping cream

Servings: persons

2 tablespoons butter
4 leeks, chopped
4 celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5 carrots, chopped
2 teaspoons salt
1 bay leaf
1 cup heavy whipping cream

1
Melt butter in a stock pot over medium-high heat.
2
Cook and stir leeks and celery in butter until softened, 3 to 5 minutes.
3
Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
4
Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes.
5
Remove and discard bay leaf.
6
Blend soup with an immersion blender until smooth.
7
Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

849

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, 4 leeks, chopped, 4 celery stalks, chopped, 4 cups chicken broth, and more.

Yes, Creamy Potato, Carrot, and Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Potato, Carrot, and Leek Soup

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