CREAMY POTATO, CARROT, AND LEEK SOUP RECIPE | ALLRECIPES
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Provided by Andrea Luhman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Nutrition Facts : Calories 416.1 calories, CarbohydrateContent 64 g, CholesterolContent 50.9 mg, FatContent 15 g, FiberContent 9.2 g, ProteinContent 8.6 g, SaturatedFatContent 8.8 g, SodiumContent 1413.3 mg, SugarContent 8.7 g
CREAMY CARROT CASSEROLE RECIPE: HOW TO MAKE IT
My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. —Laurie Heward, Fillmore, Utah
Provided by Taste of Home
Categories Side Dishes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.
Nutrition Facts : Calories 238 calories, FatContent 22g fat (4g saturated fat), CholesterolContent 6mg cholesterol, SodiumContent 241mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 2g protein.
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