Carrot soup with potatoes and cream –If you’re searching for a warm and comforting dish to enjoy on a chilly evening, look no further than this delightful Potato Carrot Leek Soup. It’s quick, hearty, and full of flavor, making it the perfect addition to your meal rotation. Let’s dive into the ingredients and instructions to whip up this cozy classic!
Potato Carrot Leek Soup
This scrumptious soup combines the earthiness of potatoes, the sweetness of carrots, and the subtle onion-like flavor of leeks. Enjoy it as a starter or as a main dish paired with some crusty bread!
Ingredients
- 2 large leeks, cleaned and sliced
- 2 tablespoons olive oil
- 4 medium potatoes, peeled and diced
- 2 large carrots, peeled and sliced
- 4 cups vegetable broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 teaspoon thyme (fresh or dried)
- 1/2 cup heavy cream (optional, for a richer texture)
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté until they are soft, about 5-7 minutes.
- Add the diced potatoes and sliced carrots to the pot, stirring well to combine. Cook for another 3-4 minutes.
- Pour in the vegetable broth, and add the salt, black pepper, and thyme. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer uncovered for about 20-25 minutes, or until the vegetables are tender.
- If you’d like a creamier soup, stir in the heavy cream just before serving. Let it simmer for a couple more minutes to heat through.
- Adjust the seasoning if necessary, then remove the pot from heat. Use an immersion blender to blend the soup to your desired consistency – you can make it completely smooth or leave it a bit chunky.
- Serve hot, garnished with fresh parsley if desired. Enjoy this hearty soup with some lovely bread for a comforting meal!