Potato Carrot Leek Soup Recipe

Introducing our quick and hearty Potato Carrot Leek Soup – a satisfying bowl bursting with flavor. It’s a breeze to make and super flexible.

Whether you prefer it chunky, blended, or somewhere in between, this soup caters to your taste.

We’ve infused it with dill for that extra kick, but feel free to swap it with your go-to herb – oregano, marjoram, or thyme all work wonders.

And here’s a fun touch – the carrots and paprika team up to give the soup a delightful orange hue. Simple, adaptable, and a burst of deliciousness in every spoonful!

Dive into a world of culinary delight with our Potato Carrot Leek Soup – a must-try that promises quick, hearty satisfaction in every spoonful. Packed with flavors that dance between the earthiness of leeks, the creaminess of potatoes, and the vibrant orange tint from carrots and paprika, this soup is a versatile masterpiece.

Whether you’re in the mood for a chunky texture or a silky blend, this recipe caters to your every preference. The secret ingredient? Dill, adding a touch of herbal magic, though feel free to swap it with your favorite herb of choice – be it oregano, marjoram, or thyme.

Easy to whip up and endlessly adaptable, this Potato Carrot Leek Soup is not just a meal; it’s a delightful experience waiting to warm your heart and tantalize your taste buds. Don’t miss out – give it a try and let the flavors speak for themselves!

• Course: Main Course, Soup
• Cuisine: American
• Prep Time: 15minutes minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6 servings
• Calories: 237kcal

Why you will love Potato carrot leek soup

• Embark on a journey of savory bliss with our Potato Leek and Carrot Soup – a culinary masterpiece that beckons you to indulge in its rich, comforting embrace. From the crisp, earthy leeks to the hearty potatoes and sweet carrots, each spoonful is a symphony of flavors that dance on your palate.
• But here’s the secret: we’ve crafted this recipe with unique twists. A meticulous leek-cleaning technique ensures no hidden grit, and our special leek-slicing method creates delightful U-shaped pieces that elevate the texture.
• Fear not the potato prep; it’s a breeze – peel, rinse, chop, and you’re done in a matter of minutes.
• The magic happens when butter and oil unite, bringing a perfect balance of flavor without the risk of scorching. It’s culinary harmony in every pot!
• Now, the best part – you decide the texture. Leave it chunky for a rustic charm, go partial blend for a textured adventure, or blend till smooth for pure indulgence. The choice is yours, but the outcome is always delectable.

So, why resist? Dive into this extraordinary culinary experience, where simplicity meets sophistication, and each spoonful tells a story of warmth, flavor, and pure satisfaction. Don’t just read about it – try it and let your taste buds revel in the symphony of flavors!

Read: Try our Chicken Pastina Soup Recipe for a comforting twist.

Ingredients:

• 2 tablespoons oil
• 1 tablespoon butter
• 5 large potatoes, peeled and chopped (approximately 5 heaping cups)
• 3 carrots, about 2 cups, sliced or chopped
• 2 leeks, sliced (around 1 cup)
• 1 tablespoon paprika
• 2 teaspoons dry dill
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 4 cups chicken broth or stock (or vegetable broth)
• 1 cup cream

Instructions:

1. Heat a large Dutch oven or heavy pot on medium. Add oil and butter, then stir in leeks. Cook for 5 minutes until softened and slightly browned.
2. Add broth, potatoes, carrots, dill, paprika, salt, and black pepper. Give it a good stir and bring it to a boil on higher heat.
3. Reduce the heat to low-medium, cover, and let it simmer for about 30 minutes until the potatoes and carrots are tender. Taste it and adjust the salt if needed. Lower the heat and add the cream.
4. For the desired texture, use an immersion blender to partially or completely blend the vegetables. We prefer a mix – half smooth and half chunky. If you don’t have an immersion blender, a regular blender works too.
5. Serve it right away, pairing it with your favorite bread and salad if you’d like. For an extra tasty touch, try adding some cheese or crumbled cooked bacon on top.

Nutrition:

Helpful Hints & Common Questions

1. Clean Those Leeks: Make sure to give your leeks a good wash before chopping. Sneaky dirt and sand can hide in the inner parts. I recommend running water through the layers to flush out any unwanted particles.
2. Leek Slicing Technique: Skip the greenest parts of the leeks, as they tend to be tougher. Slice the leek into quarter-inch pieces, then crosswise in half, creating U-shaped pieces. Adjust the size according to your preference.
3. Potato Choices: Any potato variety works, and I used russet potatoes. Peel, rinse and chop them. The entire potato preparation should only take 5-10 minutes.
4. Butter and Oil Combo: I like the dynamic duo of butter and oil for flavor and to prevent scorching. Butter adds taste, but its lower smoke point can cause it to scorch quickly. Mixing half oil and half butter prevents scorching while maintaining that delightful buttery essence.
5. Chunky or Smooth – Your Call: Whether you prefer chunky, partially blended, or smooth, this soup is a winner. The fantastic flavors shine through, no matter your texture preference.

Enjoy the process, experiment with the textures, and savor the incredible flavors of this Potato Leek and Carrot Soup! (Also Discover our Chicken Wild Rice Mushroom Soup Recipe)