Creamy Potato, Carrot, And Leek Soup
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
58
Spice
62
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Butter4 cups
Chicken Broth4 cups
Vegetable Broth6 large
Potatoes (diced)2 tsps
Salt1
Bay Leaf1 cup
Heavy Whipping CreamDirections:
1
Melt butter in a stock pot over medium-high heat
2
Cook and stir leeks and celery in butter until softened, 3 to 5 minutes
3
Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf
4
Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes
5
Remove and discard bay leaf
6
Blend soup with an immersion blender until smooth
7
Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes