Best 4 Potato Leek And Carrot Soup Recipes

Indulge in the creamy, comforting goodness of our Potato Leek and Carrot Soup, a delightful symphony of flavors that will warm your soul on a chilly day. This classic soup is elevated with the addition of sweet carrots, adding a vibrant pop of color and a touch of natural sweetness. As you dive into each spoonful, the velvety texture and rich flavors of potato, leek, and carrot dance on your palate, leaving you craving more. Perfect for a cozy lunch or a light dinner, this versatile soup can be easily tailored to your dietary preferences, making it a favorite among vegetarians and vegans alike.

Dive into a culinary journey with our collection of diverse recipes, ranging from the hearty and satisfying to the refreshingly light and flavorful. Discover the secrets of creating the perfect Potato Leek and Carrot Soup, with step-by-step instructions and helpful tips to ensure a creamy, flavorful masterpiece. Explore variations of this classic soup, such as the creamy Vegan Potato Leek and Carrot Soup, a dairy-free delight that delivers all the comforting flavors without compromising on taste. For those seeking a lighter option, the Carrot and Leek Soup with Ginger and Turmeric offers a vibrant and aromatic twist, while the Leek and Potato Soup with Crispy Leeks adds a delightful textural contrast.

Whether you're a seasoned cook or just starting your culinary adventures, our Potato Leek and Carrot Soup recipes will guide you towards creating a delicious and memorable meal. Prepare to tantalize your taste buds and impress your loved ones with this timeless classic, now enhanced with the delightful addition of carrots. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

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

POTATO, LEEK, CARROT AND TURMERIC SOUP

Potato, Leek, Carrot and Turmeric Soup image

A flavorful and hearty vegetable soup cooked with ginger and turmeric.

Provided by margieleow

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes

Time 1h2m

Yield 4

Number Of Ingredients 13

Ingredients

6 ounces egg noodles
3 tablespoons extra-virgin olive oil
1 (2 inch) piece ginger root, minced
2 cloves garlic, minced
1 leek, sliced into 1/2-inch pieces
2 carrots, cut into cubes
2 stalks celery, sliced into 1/2-inch pieces
2 potatoes, peeled and cubed
1 teaspoon turmeric powder
½ teaspoon ground white pepper
½ teaspoon salt
3 cups water
2 cups vegetable broth

Steps:

Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain. Rinse with cool tap water until cooled, 1 to 2 minutes.
Heat oil in a deep skillet over medium-high heat. Add ginger and garlic; cook and stir until fragrant, about 1 minute. Stir in leeks and cook until slightly browned, about 3 minutes. Add carrots and celery; cook and stir, about 2 minutes. Add potatoes; cook and stir, about 2 minutes.
Cover skillet and cook until vegetables release some moisture, about 5 minutes. Stir in turmeric, white pepper, and salt. Pour in water and bring soup to a boil.
Bring vegetable broth to a boil in a separate pot. Remove from heat and pour in soup. Stir in egg noodles. Return to heat and simmer until flavors combine, about 5 minutes.

Nutrition Facts : Calories 388.3 calories, Carbohydrate 59.8 g, Cholesterol 35.3 mg, Fat 12.6 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 587.4 mg, Sugar 6.1 g

INSTANT POT® POTATO, LEEK, AND CARROT SOUP

Instant Pot® Potato, Leek, and Carrot Soup image

This lovely soup is simple, satisfying, and nutritious!

Provided by Diana71

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 medium leeks, washed well and chopped
3 medium carrots, sliced
¾ pound small golden potatoes, scrubbed and quartered
1 teaspoon curry powder
2 cups chicken broth
1 cup half-and-half
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and heat until butter is melted. Stir in onion and leeks. Saute until onions are very soft and translucent, about 5 minutes. Add carrots and potatoes. Sprinkle curry powder over vegetables and stir to combine well. Pour in chicken broth.
Close and lock the lid, and set vent to sealing. Select Soup mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove lid. Stir in half-and-half and season with salt and pepper.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 31.6 g, Cholesterol 33 mg, Fat 13.9 g, Fiber 4.6 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 712.8 mg, Sugar 6.5 g

POTATO, LEEK, AND CARROT SOUP

Potato, Leek, and Carrot Soup image

I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too.

Provided by papergoddess

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 -5 medium potatoes, peeled and diced
2 carrots, peeled and diced
3 tablespoons butter
1 large leek, white and half of the green, washed and diced
2 tablespoons flour
6 cups chicken stock
1 1/2 cups instant mashed potatoes
1 cup half-and-half
cheddar cheese or green onion, if desired

Steps:

Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
Add flour; stir until smooth.
Add stock and potatoes. Simmer for 25 minutes.
Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
Add half-and-half.

Nutrition Facts : Calories 276.3, Fat 10.2, SaturatedFat 5.5, Cholesterol 28, Sodium 329.3, Carbohydrate 38.1, Fiber 3.6, Sugar 5.2, Protein 8.9

Tips:

Use fresh, high-quality ingredients: Fresh vegetables, herbs, and spices will give your soup the best flavor. Look for vegetables that are firm and brightly colored, and herbs that are fresh and fragrant.
Don't be afraid to experiment with different ingredients: This recipe is just a starting point. Feel free to add other vegetables, herbs, or spices that you like. Some good additions include celery, parsnips, turnips, thyme, rosemary, or nutmeg.
Cook the vegetables until they are tender: This will help to bring out their flavor and make the soup creamy. If you are using a slow cooker, cook the vegetables on low for 6-8 hours or on high for 3-4 hours.
Season the soup to taste: Once the vegetables are cooked, taste the soup and add salt, pepper, and other seasonings as needed. You may also want to add a squeeze of lemon juice or a dollop of yogurt for a little extra flavor.
Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil: This will make your soup even more delicious and inviting.

Conclusion:

This potato, leek, and carrot soup is a delicious, healthy, and easy-to-make meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!