Potato Leek and Carrot Soup

Nutriscore Rating: 71/100

Warm, comforting, and packed with wholesome flavors, this Potato Leek and Carrot Soup is the perfect balance of simplicity and nourishment. Made with creamy potatoes, sweet carrots, and the delicate, savory flavor of sautéed leeks, this hearty vegetable soup is seasoned with dried thyme and bay leaf for an aromatic touch. It's a one-pot recipe that’s easy to prepare, requiring just 15 minutes of prep time and 35 minutes to cook. Whether blended to a smooth, velvety consistency or left slightly chunky for texture, this soup is a versatile dish that can be customized with a swirl of heavy cream or a sprinkle of fresh parsley. Perfect for chilly evenings or as a starter for a seasonal dinner, this vegetarian soup is both satisfying and soul-soothing.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 2 tablespoons olive oil
• 3 medium leeks (white and light green parts)
• 2 large garlic cloves
• 3 medium carrots
• 4 medium potatoes
• 6 cups unsalted vegetable stock
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup heavy cream (optional, for garnish)
• 1 tablespoon fresh parsley (optional, for garnish)

📝 Instructions

10 steps

1. Wash the leeks thoroughly by slicing them lengthwise and rinsing under running water to remove any grit or sand.

2. Chop the leeks into thin slices. Mince the garlic. Peel the carrots and potatoes, then dice them into small uniform cubes.

3. Heat the olive oil in a large pot over medium heat. Add the leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.

4. Add the minced garlic and cook for another minute until fragrant.

5. Stir in the diced carrots and potatoes. Cook for 2-3 minutes, allowing the vegetables to start softening slightly.

6. Pour in the vegetable stock and add the bay leaf, dried thyme, salt, and black pepper. Stir to combine.

7. Bring the soup to a boil, then reduce the heat to low. Cover and let the soup simmer for 20-25 minutes or until the potatoes and carrots are tender.

8. Remove the bay leaf from the pot. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender and process until creamy. Be careful with hot liquid when blending.

9. Taste and adjust seasoning with more salt or pepper, if needed.

10. Ladle the soup into bowls and optionally swirl in a drizzle of heavy cream or sprinkle with fresh chopped parsley for garnish before serving.

Nutrition Facts

1 serving (673.1g)

Calories		328
% Daily Value*
Total Fat		12.8 g	16%
	Saturated Fat	4.7 g	24%
	Polyunsaturated Fat	0.0 g
Cholesterol		17 mg	6%
Sodium		617 mg	27%
Total Carbohydrate		50.5 g	18%
	Dietary Fiber	6.1 g	22%
	Total Sugars	8.1 g
Protein		6.1 g	12%
Vitamin D		0.0 mcg	0%
Calcium		102 mg	8%
Iron		3.4 mg	19%
Potassium		1157 mg	25%

*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.

Source of Calories

Fat: 456 cal (33.6%%)

Protein: 93 cal (6.9%%)

Carbs: 808 cal (59.5%%)