"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."
Method for Creamy Potato, Carrot, and Leek Soup
- 1Melt 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.
- 2Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- 3Blend 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.
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
January 27, 2017
