Creamy Potato, Carrot, and Leek Soup

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.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 416 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons butter
• 1 cup heavy whipping cream
• 1 bay leaf
• 4 cups chicken broth
• 5 carrots, chopped
• 4 cups vegetable broth
• 4 leeks, chopped
• 6 large potatoes, diced
• 4 celery stalks, chopped

Recipe Instructions

Step 1

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.

Step 2

Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.

Step 3

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.