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–+ servings

Comforting Potato Carrot Leek Soup for Cozy Nights

Delight in this creamy Potato Carrot Leek Soup—perfect for cozy nights with wholesome ingredients that nourish and satisfy.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil or neutral oil
  • 1 cup Leek white and light green parts, well-washed
  • 2 Carrots peeled and diced
  • 2 medium Potatoes starchy varieties like russet
  • 4 cups Vegetable Broth or Chicken Broth
For the Creaminess
  • 1 cup Milk or plant-based milk
  • 2 tablespoons Butter optional
For Flavoring
  • 1 teaspoon Dried Thyme or fresh thyme
  • 1 teaspoon Dried Rosemary or other herbs like sage
  • to taste Salt
  • to taste Pepper
For Garnish
  • 2 tablespoons Fresh Chives or parsley
  • to serve Croutons or Crusty Bread for serving

Equipment

  • Large Pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Wash the leeks thoroughly and slice them into thin rounds. Peel and dice the carrots and potatoes. Prepare your large pot.
  2. Heat olive oil in the pot over medium flame. Add the sliced leeks and sauté for 5-7 minutes until softened and translucent.
  3. Stir in the diced carrots and sauté for an additional 3-4 minutes until they start to soften.
  4. Add diced potatoes, vegetable broth, thyme, and rosemary. Bring to a gentle boil, then simmer for 20-25 minutes until potatoes are tender.
  5. Blend the soup until creamy with an immersion blender. If desired, stir in reserved chunks of potato and carrot. Mix in milk and butter, heating gently.
  6. Season with salt and pepper to taste, ladle into bowls, and garnish with chives. Serve hot with crusty bread or croutons.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 400mgPotassium: 750mgFiber: 4gSugar: 3gVitamin A: 120IUVitamin C: 30mgCalcium: 10mgIron: 8mg

Notes

For a thicker soup, blend completely; for texture, leave some chunks. Avoid boiling after adding milk to prevent curdling.

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