Creamy Potato, Carrot, and Leek Soup

Name: Creamy Potato, Carrot, and Leek Soup
Total time: 50 min
Yield: 8 Servings
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

Cost $10, save $20

Source: Recommended by CookPal

50 Min
8 Servings
$10

Creamy Potato, Carrot, and Leek Soup

Cost $10, save $20

Source: Recommended by CookPal

50 Min
8 Servings
$10

INGREDIENTS

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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

416

Calories

9
Protein
64
Carbs
15
Fats

💡 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.