Creamy Carrot Leek Soup
This Creamy Carrot Leek Soup is a comforting, easy-to-make dish that’s perfect for chilly days or when you’re in the mood for something warm and velvety. With its smooth texture, rich flavor, and healthy ingredients, it’s sure to become a staple in your kitchen!
Equipment
- 1 large pot
- 1 Sharp Knife
- 1 vegetable peeler
- 1 Cutting Board
- 1 immersion blender
Ingredients
- 2 tbsp olive oil
- 3 leeks sliced into rounds
- 3 carrots sliced into rounds
- 2 potatoes diced
- 1 tsp salt
- A pinch of pepper
- 2 tbsp sour cream or heavy cream 20% fat
- Water approx. 6 cups / 1.5 liters
Instructions
- Clean and chop the leeks and carrots into thin rounds, and dice the potatoes into small cubes.
- In a large pot, bring water to a boil in a separate saucepan to speed up the process. You’ll need around 6 cups of water, but you can add more later if needed.
- In a separate large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes until softened.
- Add the sliced carrots and diced potatoes to the pot. Sauté for a few more minutes to release their flavors.
- Pour in enough hot water to just cover the vegetables, and let them float slightly. Add salt and pepper to taste.
- Bring the soup to a boil, then reduce the heat to a simmer. Let the soup cook for 25 minutes or until the vegetables are tender.
- Once the vegetables are soft, remove the pot from the heat and stir in the cream.
- Use an immersion blender to blend the soup until smooth and creamy. Adjust seasoning to taste if needed.
- Serve warm and enjoy!