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Creamy Leek and Carrot Soup. This is a lovely creamy, thick soup using fresh ingredients and really delicious! Serve with some warm rolls from the oven as a starter or main meal. | Lovefoodies.com

Here is a lovely easy recipe for Leek and Carrot Soup.
I've used my basic How To Make A Creamy Soup recipe and adapted it to change the flavours and colour, resulting in a very delicious soup!
You can add extras such as ham, crispy bacon to sprinkle on the top, or keep it just as it is like I have done.
The flavours are fresh and of course when you make a soup using fresh ingredients you really do notice the difference.

Ingredients:

1 medium potato peeled & cubed roughly (if you want a really thick soup, add 2 potatoes, but this is a nice consistency!)
4 cups / 950 ml of vegetable stock
1.5 cups / 350 ml milk
1 medium onion chopped
2 Large Leeks, chopped
2 Carrots chopped *** if you want a more 'orange' colour, add 2 or 3 more carrots.
2 Cloves Minced Garlic
1 tablespoon of butter (optional)
Salt & pepper to taste.(at the end)

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**** Please note, I have not used any canned soups etc, it is not necessary! Let your main vegetable be the star of the show and save your money!

Instructions:

1. In the large pan you will use for the soup, saute the onion, leeks and garlic until soft. Please do NOT burn or brown the leeks etc as they will turn bitter. Then add everything except the milk to the pan and cook until potato and vegetables are soft and cooked through.
*** To clean leeks, Cut the top and bottom off, then run a sharp knife length ways down the whole leek, cutting 3/4 deep through the leek. Then run under a tap and wash any soil away, in between the layers.

Creamy Leek and Carrot Soup
Cut 3/4 through the leek lengthways then run under tap to wash
Creamy Leek and Carrot Soup
saute to soften
Creamy Leek and Carrot Soup
Once soft, add the carrots and potatoes
Creamy Leek and Carrot Soup
Add broth and simmer

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2. Transfer everything to a blender and puree, then return to the stove and add your milk and bring to a gentle simmer.
****** Please note, it is at this point you may freeze the soup once cooled down, BEFORE you add the milk. When ready to serve, defrost, add to pan then follow on at STEP 2. It freezes really good.
3. Once brought back to simmer, add 1 tablespoon butter (to give it a nice shine), salt & pepper to season. Taste the soup first before you add the seasoning!

Optional for a nice finishing touch:
In a small pan, fry (no oil) some chorizo cubes or bacon until crispy for sprinkling on the top, and swirl some sour cream if you like.
Serve the soup with some nice Homemade Soft Rolls or our Easy Garlic Bread... ahhhhh. !

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Creamy Leek and Carrot Soup. This is a lovely creamy, thick soup using fresh ingredients and really delicious! Serve with some warm rolls from the oven as a starter or main meal. | Lovefoodies.com

Creamy Leek and Carrot Soup. This is a lovely creamy, thick soup using fresh ingredients and really delicious! Serve with some warm rolls from the oven as a starter or main meal. | Lovefoodies.com

Creamy Leek and Carrot Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Servings: 6
Ingredients
  • 1 medium potato peeled & cubed roughly (if you want a really thick soup add 2 potatoes, but this is a nice consistency!)
  • 4 cups / 950 ml of vegetable stock
  • 1.5 cups / 350 ml milk
  • 1 medium onion chopped
  • 2 Large Leeks chopped
  • 2 Carrots chopped *** if you want a more 'orange' colour add 2 or 3 more carrots.
  • 2 Cloves Minced Garlic
  • 1 tablespoon of butter optional
  • Salt & pepper to taste. at the end
Instructions
  1. In the large pan you will use for the soup, saute the onion, leeks and garlic until soft. Please do NOT burn or brown the leeks etc as they will turn bitter. Then add everything except the milk to the pan and cook until potato and vegetables are soft and cooked through.
  2. *** To clean leeks, Cut the top and bottom off, then run a sharp knife length ways down the whole leek, cutting 3/4 deep through the leek. Then run under a tap and wash any soil away, in between the layers.
  3. Transfer everything to a blender and puree, then return to the stove and add your milk and bring to a gentle simmer.
  4. ****** Please note, it is at this point you may freeze the soup once cooled down, BEFORE you add the milk. When ready to serve, defrost, add to pan then follow on at STEP 2. It freezes really good.
  5. Once brought back to simmer, add 1 tablespoon butter (to give it a nice shine), salt & pepper to season. Taste the soup first before you add the seasoning!
  6. Optional for a nice finishing touch:
  7. In a small pan, fry (no oil) some chorizo cubes or bacon until crispy for sprinkling on the top, and swirl some sour cream if you like.
  8. Serve the soup with some nice Homemade Soft Rolls or a great Garlic & Parmesan Share n Tear Bread ahhhhh. !
Creamy Leek and Carrot Soup. This is a lovely creamy, thick soup using fresh ingredients and really delicious! Serve with some warm rolls from the oven as a starter or main meal. | Lovefoodies.com
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