Leek And Carrot Soup Recipes

LEEK AND CARROT SOUP

Leek and Carrot Soup image

The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Its low in calories and healthy. (I do like that swirl of cream though)

Provided by PetsRus

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

14 -16 ounces leeks, washed,cleaned and cut up in 1 inch pieces
12 ounces carrots, cleaned and cut op in slices
1 liter vegetable stock or 1 liter chicken stock, cubes or home made
1 bay leaf
salt & freshly ground black pepper
1/2 cup of semi skim milk
single cream, to serve (optional)
chopped parsley, to serve (optional)

Steps:

Bring your stock to the boil, add the leeks, carrots and bay leaf.
Bring back to the boil, then simmer for 20 to 30 minutes until the vegetables are tender.
Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.

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

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