Leek and Carrot Soup

Warm up your table with this comforting Leek and Carrot Soup, a simple yet flavorful dish that's perfect for any season. This velvety soup combines the delicate sweetness of leeks and carrots with the creamy texture of potatoes, all simmered in a fragrant broth infused with fresh thyme, garlic, and a hint of bay leaf. Whether blended to a silky purée or left slightly chunky for a rustic feel, it’s a nourishing and wholesome recipe that comes together in under an hour. Optional heavy cream adds a touch of indulgence, while olive oil and butter create a rich depth of flavor. Serve this satisfying soup as a light lunch, a cozy dinner starter, or a comforting main course, garnished with fresh herbs for an elegant finish. Perfect for chilly evenings or as a healthy option for your weekly meal prep, this dish is a true kitchen staple.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 whole leeks
• 4 whole carrots
• 2 medium potatoes
• 2 whole garlic cloves
• 2 tablespoons unsalted butter
• 6 cups vegetable stock
• 3 sprigs fresh thyme
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream (optional)
• 1 tablespoon olive oil

Directions

Step 1

Clean the leeks thoroughly by slicing them in half lengthwise and rinsing under running water to remove dirt or grit. Chop the leeks into thin slices.

Step 2

Peel and dice the carrots and potatoes into evenly sized pieces for even cooking. Mince the garlic cloves.

Step 3

In a large soup pot, heat the unsalted butter and olive oil over medium heat until melted.

Step 4

Add the chopped leeks and garlic to the pot. Sauté for 5-6 minutes until the leeks are soft and translucent, stirring occasionally to prevent burning.

Step 5

Stir in the diced carrots and potatoes. Cook for an additional 3 minutes to allow the vegetables to lightly caramelize.

Step 6

Pour in the vegetable stock, ensuring all the vegetables are submerged. Add the fresh thyme sprigs and bay leaf for flavor.

Step 7

Season with salt and black pepper, stir well, and bring the soup to a gentle simmer.

Step 8

Reduce the heat to low, cover the pot, and let simmer for 25-30 minutes, or until all the vegetables are tender.

Step 9

Remove the thyme sprigs and bay leaf from the pot. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender and purée, then return it to the pot.

Step 10

If desired, stir in the heavy cream for added richness. Adjust seasoning with extra salt or pepper, if necessary.

Step 11

Serve the soup hot in bowls, garnished with fresh thyme leaves or a small drizzle of olive oil for a finishing touch.

Nutrition Facts

Serving size	(2491.7g)

Amount per serving	% Daily Value*
Calories	1923.3

Total Fat 94.8g	0%
Saturated Fat 46.5g	0%
Polyunsaturated Fat 5.9g
Cholesterol 195.6mg	0%
Sodium 6024.6mg	0%
Total Carbohydrate 239.6g	0%
Dietary Fiber 38.3g	0%
Total Sugars 50.9g
Protein 44.4g	0%

Vitamin D 0IU	0%
Calcium 617.1mg	0%
Iron 19.0mg	0%
Potassium 6087.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 8.9%

Carbs: 48.2%