Leeks and Carrot Soup Recipe

Name: Leeks and Carrot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil; 4 leeks, minced; 3 potatoes, diced; 1 carrot, sliced; 3 tablespoons flour; ½ teaspoon basil; ½ teaspoon tarragon; ½ teaspoon savory; salt and pepper; 5 cups chicken stock; 1 cup milk; fresh herb, to taste

Servings: persons

3 tablespoons oil
4 leeks, minced
3 potatoes, diced
1 carrot, sliced
3 tablespoons flour
½ teaspoon basil
½ teaspoon tarragon
½ teaspoon savory
salt and pepper
5 cups chicken stock
1 cup milk
fresh herb, to taste

1
Heat oil in a saucepan.
2
Cook leeks 3 minutes at medium heat.
3
Add potatoes and carrots.
4
Keep cooking 5 minutes.
5
Add flour and stir well.
6
Season with basil, tarragon and savory.
7
Add salt and pepper.
8
Add stock and bring to boil.
9
Reduce heat and let simmer 40 minutes.
10
Put in a blender and reduce in puree.
11
Put back in the saucepan and add milk.
12
Let simmer 2 to 3 minutes, just to reheat.
13
You can add grated cheese on each serving and broil in oven.

741

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 12 ingredients. The key ingredients include: 3 tablespoons oil, 4 leeks, minced, 3 potatoes, diced, 1 carrot, sliced, and more.

Yes, Leeks and Carrot 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.

Leeks and Carrot Soup

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