Best 4 Potato Leek And Carrot Soup Recipes

Potato leek and carrot soup is a creamy, hearty, and flavorful dish that is perfect for a cold winter day. It is made with simple, affordable ingredients that are easy to find, and it can be prepared in less than an hour. Whether you are a seasoned chef or a beginner in the kitchen, this soup is sure to become a favorite.

Let's cook with our recipes!

CREAMY POTATO, CARROT, AND LEEK SOUP

Creamy Potato, Carrot, and Leek Soup image

Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.

Provided by Andrea Luhman

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 10

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

Steps:

Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
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.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g

POTATO, LEEK, CARROT AND TURMERIC SOUP

Potato, Leek, Carrot and Turmeric Soup image

A flavorful and hearty vegetable soup cooked with ginger and turmeric.

Provided by margieleow

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h2m

Yield 4

Number Of Ingredients 13

Ingredients

6 ounces egg noodles
3 tablespoons extra-virgin olive oil
1 (2 inch) piece ginger root, minced
2 cloves garlic, minced
1 leek, sliced into 1/2-inch pieces
2 carrots, cut into cubes
2 stalks celery, sliced into 1/2-inch pieces
2 potatoes, peeled and cubed
1 teaspoon turmeric powder
½ teaspoon ground white pepper
½ teaspoon salt
3 cups water
2 cups vegetable broth

Steps:

Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g

POTATO, LEEK, AND CARROT SOUP

Potato, Leek, and Carrot Soup image

I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too.

Provided by papergoddess

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 medium potatoes, peeled and diced
2 carrots, peeled and diced
3 tablespoons butter
1 large leek, white and half of the green, washed and diced
2 tablespoons flour
6 cups chicken stock
1 1/2 cups instant mashed potatoes
1 cup half-and-half
cheddar cheese or green onion, if desired

Steps:

Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
Add flour; stir until smooth.
Add stock and potatoes. Simmer for 25 minutes.
Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
Add half-and-half.

Nutrition Facts : Calories 276.3, Fat 10.2, SaturatedFat 5.5, Cholesterol 28, Sodium 329.3, Carbohydrate 38.1, Fiber 3.6, Sugar 5.2, Protein 8.9

INSTANT POT® POTATO, LEEK, AND CARROT SOUP

Instant Pot® Potato, Leek, and Carrot Soup image

This lovely soup is simple, satisfying, and nutritious!

Provided by Diana71

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 medium leeks, washed well and chopped
3 medium carrots, sliced
¾ pound small golden potatoes, scrubbed and quartered
1 teaspoon curry powder
2 cups chicken broth
1 cup half-and-half
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 31.6 g, Cholesterol 33 mg, Fat 13.9 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 712.8 mg, Sugar 6.5 g

Tips:

Use high-quality ingredients: Fresh, organic vegetables and a flavorful broth will make all the difference in the taste of your soup.
Don't be afraid to experiment with different vegetables: This recipe is a great starting point, but you can easily add or substitute other vegetables, such as celery, parsnips, or turnips.
Cook the vegetables until they are tender: This will help to bring out their natural sweetness and flavor.
Puree the soup until it is smooth and creamy: You can use an immersion blender or a regular blender to do this.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Serve the soup hot, garnished with fresh herbs or croutons: This will make your soup even more inviting and delicious.

Conclusion:

Potato leek and carrot soup is a classic comfort food that is perfect for a cold winter day. It is easy to make, affordable, and packed with flavor. With a few simple tips, you can make the best potato leek and carrot soup that will warm your soul and satisfy your taste buds. So next time you are looking for a delicious and nutritious meal, give this recipe a try. You won't be disappointed!