Description
This potato carrot leek soup is a quick, hearty, satisfying soup that is full of flavor. Easy to put together and so adaptable.
Ingredients
- 2 Tbsp oil
- 1 Tbsp butter
- 5 large potatoes (peeled and chopped (about 5 cups heaping))
- 3 carrots (about 2 cups, sliced or chopped)
- 2 leeks (sliced (about 1 cup))
- 1 tsp paprika
- 2 tsp dill (, dry)
- 1-½ tsp salt
- ½ tsp black pepper
- 4 cups chicken broth (or stock (or vegetable broth))
- 1 cup cream
Method
- Preheat a large Dutch oven or heavy pot on medium heat. Add oil and butter. Stir in leeks and cook 5 minutes or until softened and starting to brown.
- Add broth, potatoes, carrots, dill, paprika, salt, and black pepper. Stir together. Bring to a boil on higher heat.
- Turn heat down to low-medium, cover, and cook about 30 minutes or until potatoes and carrots are soft. Taste to see if more salt is needed. Turn heat to low. Add cream.
- Use immersion blender to blend part or all of the vegetables if desired. We like a partial blend with about half the veggies blended smooth and half of them still chunky. (Note that you can also use a regular blender if you don’t have an immersion blender.)