Leeks and Carrot Soup
Warm your soul with the rich, velvety goodness of Leeks and Carrot Soup, a comforting blend of simple, wholesome ingredients that come together in just 45 minutes. This creamy soup recipe features sautéed leeks and garlic as its aromatic base, paired with the natural sweetness of carrots and the heartiness of potatoes for a balanced, nourishing bowl. Enhanced with a splash of heavy cream and seasoned to perfection, this dish gets its finishing touch from a sprinkle of fresh parsley. Whether you're looking for a light lunch or a cozy dinner starter, this vibrant vegetable soup is as easy to make as it is satisfying. Perfect for chilly evenings, it's a gluten-free, kid-friendly option that can be made vegetarian by using vegetable stock. Serve it with crusty bread and watch it become a family favorite!
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Recipe Information
Ingredients
- 2 medium-sized leeks
- 4 medium-sized carrots
- 2 medium-sized potatoes
- 3 cloves garlic cloves
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups vegetable stock
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Slice the leeks lengthwise, rinse them thoroughly to remove any dirt or grit, and chop them into thin slices.
Peel and dice the carrots and potatoes into bite-sized pieces.
Mince the garlic cloves finely.
In a large pot, heat the butter and olive oil over medium heat until the butter melts.
Add the sliced leeks and garlic to the pot. Sauté for 5-6 minutes, stirring regularly, until softened and fragrant.
Stir in the carrots and potatoes and cook for another 3-4 minutes.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the vegetables are completely tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches and blend carefully.
Return the pureed soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
Reheat the soup gently over low heat if necessary, but do not let it boil after adding the cream.
Serve warm, garnished with fresh parsley for a pop of color and added flavor.
Nutrition Facts
Calories |
1711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 5053 mg | 220% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 39.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 438 mg | 34% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 5194 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
