Creamy Potato, Carrot, and Leek Soup
I wanted to recreate a potato, carrot, and leek soup I had in a small village restaurant on a trip to Ireland in 2001. This is what I came up with, and even my husband thinks I nailed it. My kids will eat it because it’s smooth and they’re not turned off by any particular ingredient.
Ingredients
- 2 tablespoons butter
- 4 leeks chopped
- 4 celery stalks chopped
- 4 cups chicken broth
- 4 cups vegetable broth
- 6 large potatoes diced
- 5 carrots chopped
- 2 teaspoons salt
- 1 bay leaf
- 1 cup heavy whipping cream
Instructions
- 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.