Creamy Potato, Carrot, and Leek Soup

Name: Creamy Potato, Carrot, and Leek Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 2 Tbsps butter; 5 carrots, chopped; 4 celery stalks, chopped; 946 milliliters chicken broth; 237 milliliters heavy whipping cream; 4 leeks, chopped; 6 larges potatoes, diced; 2 teaspoons salt; 946 milliliters vegetable broth

Creamy Potato, Carrot, and Leek Soup might be just the soup you are searching for. One portion of this dish contains approximately 6g of protein, 15g of fat, and a total of 278 calories. This gluten free and vegetarian recipe serves 8. It is perfect for Autumn. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. A mixture of chicken broth, butter, celery stalks, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes.

Ingredients you will need

Butter

Celery

Leek

Stock

Equipment you will use

Pot

Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.

Ingredients you will need

Chicken Broth

Bay Leaves

Potato

Carrot

Salt

Equipment you will use

Pot

Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes.

Ingredients you will need

Potato

Carrot

Remove and discard bay leaf.

Ingredients you will need

Bay Leaves

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.

Ingredients you will need

Cream