CARROT LEEK AND POTATO SOUP RECIPES

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CREAMY POTATO, CARROT, AND LEEK SOUP RECIPE | ALLRECIPES



Creamy Potato, Carrot, and Leek Soup Recipe | Allrecipes image

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

2 tablespoons butter
4 leeks, chopped
4 celery stalks, chopped
4 cups chicken broth
4 cups vegetable broth
6 large potatoes, diced
5 carrots, chopped
2 teaspoons salt
1 bay leaf
1 cup heavy whipping cream

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

POTATO, LEEK, AND CARROT SOUP RECIPE - FOOD.COM



Potato, Leek, and Carrot Soup Recipe - Food.com image

I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 9

4 -5 medium potatoes, peeled and diced
2 carrots, peeled and diced
3 tablespoons butter
1 large leek, white and half of the green, washed and diced
2 tablespoons flour
6 cups chicken stock
1 1/2 cups instant mashed potatoes
1 cup half-and-half
cheddar cheese or green onion, if desired

Steps:

  • Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
  • Add flour; stir until smooth.
  • Add stock and potatoes. Simmer for 25 minutes.
  • Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
  • Add half-and-half.

Nutrition Facts : Calories 276.3, FatContent 10.2, SaturatedFatContent 5.5, CholesterolContent 28, SodiumContent 329.3, CarbohydrateContent 38.1, FiberContent 3.6, SugarContent 5.2, ProteinContent 8.9

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