POTATO CARROT AND LEEK SOUP
This super cozy Potato Carrot and Leek Soup is the perfect easy, veggie loaded soup to get you through the chilly Fall evenings! It's loaded with tons of vegetables, and is super creamy! Yes please!
Provided by Haylie
Categories Appetizer Main Course Soup
Time 50m
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees. Dice the potatoes into halves. Dice the carrots and leeks in similar size as the potatoes. You want them to all be roughly the same size so they cook evenly. Refer to the blog post above for a photo.
- Add the veggies to a large baking sheet including the garlic. Drizzle with 4 tbsp of olive oil and then add the turmeric, cloves, salt, paprika, pepper and cayenne. Make sure they are all coated evenly with the spices and oil. Place in oven and roast for 30-35 minutes or until they are fork tender.
CREAMY POTATO, CARROT, AND LEEK SOUP
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
Time 1h5m
Yield 8
Number Of Ingredients 10
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, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g
CREAMY POTATO CARROT LEEK SOUP RECIPE - (4.1/5)
Provided by GuidingVegan
Number Of Ingredients 13
Steps:
- Soup: In a large soup pot add potatoes, carrot rounds, leeks and garlic. Cover with water and bring to a bowl; cover and reduce to a simmer. Simmer 20 minutes, until veggies are soft. Add salt and thyme. Remove from heat and purée with an immersion blender, or working in batches, carefully transfer soup to a blender and purée, making sure you vent the blender cover for steam to escape; cover opening with a kitchen towel. Bread Crumb Topping: Heat a small sauté pan over medium high heat. Drizzle with olive oil and add thyme and garlic. Add bread crumbs and sauté until crumbs are golden brown. Ladle soup into bowls and top with bread crumb mixture. Enjoy!
CARROT LEEK SOUP
The vegetables in this pretty golden soup are pureed, so you can disguise them from picky eaters! Filled with vitamins, this is a filling meal in itself.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature. , Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through.
Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 113mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
WINNING CREAM OF LEEK SOUP
I got this recipe from an old family friend, who gave me my first batch of leeks, too! This soup quickly became our family favorite. I enjoy making hearty dishes like this one-and I especially like cooking with pork when I can...my husband and I raise hogs.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield about 4 quarts.
Number Of Ingredients 9
Steps:
- Clean leeks carefully, rinsing well to remove soil. Cut into 1/2-in. pieces. Steam in covered container with 1/2 cup water until tender (can do this in microwave); Do not drain. Set aside., Melt butter in a large saucepan; add flour, stirring constantly until smooth. Cook 2-4 minutes over low heat, stirring constantly until flour is thoroughly cooked. Gradually add chicken stock, stirring with wire whisk; bring to boil. Turn heat to low; add cream, seasonings, leeks, potato and ham. Do not boil.
Nutrition Facts : Calories 253 calories, Fat 18g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 570mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.
POTATO, LEEK, CARROT AND TURMERIC SOUP
A flavorful and hearty vegetable soup cooked with ginger and turmeric.
Provided by margieleow
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 1h2m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
- Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
- Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
- Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g
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POTATO CARROT LEEK SOUP (QUICK & HEARTY) - SAVORY WITH SOUL
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4.4/5 (5)Total Time 1 hrCategory Main Course, SoupCalories 237 per serving
- 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.)
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