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–+ servings
Bowl of creamy potato carrot and leek soup with a swirl of cream on top.

Creamy Potato Carrot and Leek Soup

A smooth and comforting soup made with potatoes, carrots, and leeks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: international
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tbsp butter
  • 1 large leek white and light green parts, sliced
  • 2 carrots peeled and chopped
  • 3 potatoes peeled and diced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • salt and pepper to taste

Equipment

  • Large pot
  • Immersion blender

Method
 

  1. Melt the butter in a large pot over medium heat.
  2. Add the leek and cook until softened, about 5 minutes.
  3. Add the carrots and potatoes, stirring to combine.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce heat and simmer until the vegetables are tender, about 20 minutes.
  6. Use an immersion blender to puree the soup until smooth.
  7. Stir in the heavy cream and season with salt and pepper.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 35mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 120IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

For a lighter version, replace the heavy cream with milk.

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