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.
Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 237kcal
- 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
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.
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