Potato Leek and Carrot Soup
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.
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Recipe Information
Ingredients
- 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
Wash the leeks thoroughly by slicing them lengthwise and rinsing under running water to remove any grit or sand.
Chop the leeks into thin slices. Mince the garlic. Peel the carrots and potatoes, then dice them into small uniform cubes.
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.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced carrots and potatoes. Cook for 2-3 minutes, allowing the vegetables to start softening slightly.
Pour in the vegetable stock and add the bay leaf, dried thyme, salt, and black pepper. Stir to combine.
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.
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.
Taste and adjust seasoning with more salt or pepper, if needed.
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
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2696 mg | 117% | |
| Total Carbohydrate | 246.6 g | 90% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 38.1 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 5853 mg | 125% | |
*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.
