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.
Servings: 6 servings
Calories: 237kcal
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