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    Home » Recipes » Entrees

    Potato Carrot Leek Soup (quick & hearty)

    Published: Jun 3, 2021 by Sally · This post may contain affiliate links · 10 Comments

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    This potato carrot leek soup is a quick, hearty, satisfying soup that is full of flavor. Easy to put together and so adaptable.

    This soup is good as a chunky soup or a blended soup - or somewhere in between. Great served with my Southern Cornbread.

    This recipe uses dill, as I love dill in my potato soups. However, if you're not a fan of dill, you can substitute your favorite herb such as oregano, marjoram, or thyme.

    I also love the way the carrots and the paprika make the soup a lovely orange tint.

    Ingredients for carrot leek soup in pot

    What You'll Need

    Oil and butter

    5 large potatoes

    3 large carrots

    2 leeks

    paprika

    dill weed, dry or fresh

    salt and black pepper

    4 cups chicken, beef, or vegetable broth

    Soup with dill, potatoes, and carrots

    How to Make

    Preheat a large Dutch oven or heavy pot on medium heat. Add oil and butter. Stir in leeks and cook 5 minutes or until softened and starting to brown.

    Add broth, potatoes, carrots, dill, paprika, salt, and black pepper. Stir together. Bring to a boil on higher heat.

    Turn heat down to low-medium, cover, and cook about 30 minutes or until potatoes and carrots are soft. Taste to see if more salt is needed. Turn heat to low. Add cream.

    Use immersion blender to blend part or all of the vegetables if desired. We like a partial blend with about half the veggies blended smooth and half of them still chunky.

    (Note that you can also use a regular blender if you don't have an immersion blender.)

    Serve right away with your choice of bread and salad if desired. This soup is also delicious with a bit of cheese and/or crumbled cooked bacon on top.

    Soup with potatoes and carrots

    Tips & FAQs

    Be sure to thoroughly wash your leeks before chopping, as some of the dirt and sand can sneak into the inner parts.

    I like to turn the water on to where it will seep inside the layers to help flush the dirt out.

    I don't use the green parts of the leeks, but I do go just barely into the green. It gets tougher the greener it is.

    I also like to slice the leek in about quarter-inch pieces and then cut them again cross wise in half.

    This creates lots of U-shaped pieces instead of circles. You could also chop the leek pieces even smaller if you wish.

    For the potatoes, just about any variety will do here. I used russet potatoes. I like to peel first, then rinse well, then chop.

    The whole process of preparing the potatoes should take about 5-10 minutes.

    I like to use butter and oil both in this recipe. The purpose of the butter is flavor, but butter is more prone to scorching due to the lower smoke point (meaning it will smoke and scorch more quickly).

    Using half oil and half butter helps prevent the scorching while still adding some nice butter flavor.

    If you like a chunky soup, it's perfectly fine to not blend the soup at all. It is still delicious whether you leave chunky, blend partially, or blend until smooth.

    The flavors of this potato leek and carrot soup are just awesome no matter how chunky or smooth you like it!

    📋 Recipe

    Close up of potato soup in bowl with leeks and carrots

    Potato Carrot Leek Soup (quick & hearty)

    This potato carrot leek soup is a quick, hearty, satisfying soup that is full of flavor. Easy to put together and so adaptable.
    4.78 from 9 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 servings
    Calories: 237kcal
    Author: Sally

    Ingredients

    • 2 tablespoon oil
    • 1 tablespoon butter
    • 5 large potatoes peeled and chopped (about 5 cups heaping)
    • 3 carrots about 2 cups, sliced or chopped
    • 2 leeks sliced (about 1 cup)
    • 1 teaspoon paprika
    • 2 teaspoon dill , dry
    • 1-½ teaspoon salt
    • ½ teaspoon black pepper
    • 4 cups chicken broth or stock (or vegetable broth)
    • 1 cup cream

    Instructions

    • Preheat a large Dutch oven or heavy pot on medium heat. Add oil and butter. Stir in leeks and cook 5 minutes or until softened and starting to brown.Ø
    • Add broth, potatoes, carrots, dill, paprika, salt, and black pepper. Stir together. Bring to a boil on higher heat.
    • Turn heat down to low-medium, cover, and cook about 30 minutes or until potatoes and carrots are soft. Taste to see if more salt is needed. Turn heat to low. Add cream.
    • Use immersion blender to blend part or all of the vegetables if desired. We like a partial blend with about half the veggies blended smooth and half of them still chunky. (Note that you can also use a regular blender if you don't have an immersion blender.)
    • Serve right away with your choice of bread and salad if desired. This soup is also delicious with a bit of cheese and/or crumbled cooked bacon on top.

    Nutrition

    Calories: 237kcal | Carbohydrates: 10g | Protein: 2g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 1214mg | Potassium: 336mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6813IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 1mg
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    Comments

    1. Joyce says

      April 09, 2025 at 3:57 am

      5 stars
      This soup recipe is in my dinner rotation. The only thing I did different from the recipe is I sautéed the spices for 1 minute after the leeks are soft. Then I add the rest of the ingredients. Great flavor! Most times I don’t use cream, I don’t miss it. Thanks for sharing

      Reply
      • Sally says

        April 09, 2025 at 4:38 am

        Thanks for your feedback, Joyce!

        Reply
    2. Jenny says

      March 20, 2023 at 3:11 am

      Was there supposed to be 1 Tablespoon of paprika or was that mistyped? I made it with 1 Tablespoon of paprika and it was really spicy, I'm not sure if that's how it was intended to be.

      Reply
      • Sally says

        March 20, 2023 at 3:46 am

        Jenny - Probably supposed to be 1 teaspoon - my apologies - I will fix it! Thanks for the heads up!

        Reply
    3. Ginette Roy says

      December 22, 2022 at 11:07 pm

      Can the soup be freezed? And should I wait to add the cream? Thank you

      Reply
      • Sally says

        January 09, 2023 at 1:14 am

        Ginette - The soup can be frozen, and yes it would be best to omit the cream until heating it back up.

        Reply
    4. Carolyn says

      September 18, 2022 at 5:20 pm

      5 stars
      How much cream do you add and what kind?

      Reply
      • Sally says

        September 18, 2022 at 11:46 pm

        1 cup of heavy cream. The quantity is mentioned in the recipe card at the bottom of the post.

        Reply
    5. Lorraine says

      June 08, 2022 at 5:48 pm

      5 stars
      One of the best soups I have ever made! Absolutely perfect, I put about half in a blender and added it back in. Perfection!

      Reply
      • Sally says

        June 08, 2022 at 7:40 pm

        Happy to get your feedback, Lorraine!

        Reply
    4.78 from 9 votes (6 ratings without comment)

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    Recipe Rating




    I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my way through each dish.

    More about me →

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