Leeks and Carrot Soup

Warm your soul with the rich, velvety goodness of Leeks and Carrot Soup, a comforting blend of simple, wholesome ingredients that come together in just 45 minutes. This creamy soup recipe features sautéed leeks and garlic as its aromatic base, paired with the natural sweetness of carrots and the heartiness of potatoes for a balanced, nourishing bowl. Enhanced with a splash of heavy cream and seasoned to perfection, this dish gets its finishing touch from a sprinkle of fresh parsley. Whether you're looking for a light lunch or a cozy dinner starter, this vibrant vegetable soup is as easy to make as it is satisfying. Perfect for chilly evenings, it's a gluten-free, kid-friendly option that can be made vegetarian by using vegetable stock. Serve it with crusty bread and watch it become a family favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized leeks
• 4 medium-sized carrots
• 2 medium-sized potatoes
• 3 cloves garlic cloves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 cups vegetable stock
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Slice the leeks lengthwise, rinse them thoroughly to remove any dirt or grit, and chop them into thin slices.

Step 2

Peel and dice the carrots and potatoes into bite-sized pieces.

Step 3

Mince the garlic cloves finely.

Step 4

In a large pot, heat the butter and olive oil over medium heat until the butter melts.

Step 5

Add the sliced leeks and garlic to the pot. Sauté for 5-6 minutes, stirring regularly, until softened and fragrant.

Step 6

Stir in the carrots and potatoes and cook for another 3-4 minutes.

Step 7

Pour in the vegetable stock and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes or until the vegetables are completely tender.

Step 9

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a countertop blender in batches and blend carefully.

Step 10

Return the pureed soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.

Step 11

Reheat the soup gently over low heat if necessary, but do not let it boil after adding the cream.

Step 12

Serve warm, garnished with fresh parsley for a pop of color and added flavor.

Nutrition Facts

Serving size	(1985.8g)

Amount per serving	% Daily Value*
Calories	1710.7

Total Fat 87.1g	0%
Saturated Fat 40.9g	0%
Polyunsaturated Fat 5.2g
Cholesterol 185.8mg	0%
Sodium 5052.8mg	0%
Total Carbohydrate 200.3g	0%
Dietary Fiber 31.8g	0%
Total Sugars 39.3g
Protein 33.2g	0%

Vitamin D 4.5IU	0%
Calcium 438.4mg	0%
Iron 15.3mg	0%
Potassium 5194.2mg	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: 45.6%

Protein: 7.7%

Carbs: 46.6%