Creamy Potato, Carrot, and Leek Soup

Name: Creamy Potato, Carrot, and Leek Soup
Total time: 50 min
Yield: 8 Portions
Ingredients: 🧈 2 tablespoons butter; 🥛 1 cup heavy whipping cream; 4 leeks, chopped; 4 celery stalks, chopped; 🥔 6 large potatoes, diced; 🥕 5 carrots, chopped; 4 cups chicken broth; 4 cups vegetable broth; 🧂 2 teaspoons salt; 1 bay leaf

Coût $10, économiser $20

Source: Recommended by CookPal

50 Min
8 Portions
$10

Creamy Potato, Carrot, and Leek Soup

Coût $10, économiser $20

Source: Recommended by CookPal

50 Min
8 Portions
$10

INGRÉDIENTS

Dairy Products
- 🧈 2 tablespoons butter
- 🥛 1 cup heavy whipping cream
Vegetables
- 4 leeks, chopped
- 4 celery stalks, chopped
- 🥔 6 large potatoes, diced
- 🥕 5 carrots, chopped
Liquids/Broth
- 4 cups chicken broth
- 4 cups vegetable broth
Seasonings
- 🧂 2 teaspoons salt
- 1 bay leaf

ÉTAPES

Melt butter in a stockpot over medium-high heat. Add leeks and celery; cook and stir until softened, 3 to 5 minutes.

Add broth, potatoes, carrots, salt, and bay leaf; bring to a boil. Cook until potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.

Blend soup with an immersion blender until smooth. Stir cream into blended soup. Reduce the heat to medium-low and simmer until thickened, about 20 minutes.

NUTRIMENTS

Par portion

🔥

416

Calories

9
Protéines
64
Glucides
15
Graisses

💡 To save time, pre-chop vegetables prior to beginning cooking.For a richer flavor, substitute some vegetable broth with chicken broth.Soup can be frozen for up to 3 months in an airtight container.Serve with crusty bread for a complete meal.