Carrot Leek Soup Recipes

CREAMY POTATO, CARROT, AND LEEK SOUP

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.

LEEK AND CARROT SOUP

Steps:

• Bring your stock to the boil, add the leeks, carrots and bay leaf.
• Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
• Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
• Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.

LEEK, POTATO AND CARROT SOUP.

Steps:

• Peel your potatoes and cut them into small chunks. Put them in a big pan. Cut the dark green off the leek as well as a slice of the bottom. Wash thoroughly to get all the dirt off. Cut them into thin slices.
• Peel the carrots and thinly cube them. Add all vegetables to the pan along with the butter and oil. Turn the heat to medium then when the butter has melted turn to low.
• Leave the vegetables to cook for ten 10 minutes. Boil the water and add the stock cube stir until dissolved. Add to pan. Along with the salt and pepper. Leave for 2 minutes then add the milk.
• Bring the heat to medium and let it boil. Turn heat down and let it cook for another 15 minutes.
• From here you can either leave it chunky or you could blend it with a hand held blender till smooth.