Creamy Potato, Carrot, and Leek Soup

Creamy Potato, Carrot, and Leek Soup

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Ever before 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 taking into account bearing in mind 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.

The ingredient of Creamy Potato, Carrot, and Leek Soup

  1. 2 tablespoons butter
  2. 4 leeks, chopped
  3. 4 celery stalks, chopped
  4. 4 cups chicken broth
  5. 4 cups vegetable broth
  6. 6 large potatoes, diced
  7. 5 carrots, chopped
  8. 2 teaspoons salt
  9. 1 bay leaf
  10. 1 cup close whipping cream

The instruction how to make Creamy Potato, Carrot, and Leek Soup

  1. Melt butter in a stock pot over medium-high heat. Cook and toss around leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; go to potatoes, carrots, salt, and bay leaf.
  2. Bring the union to a boil and cook until the potatoes and carrots are soft, virtually 20 minutes. separate and discard bay leaf.
  3. fusion soup in imitation of an fascination blender until smooth. mix up cream into the soup, cut heat to medium-low, and simmer soup until thickened, very nearly 20 minutes.

Nutritions of Creamy Potato, Carrot, and Leek Soup

calories: 416.1 calories
carbohydrateContent: 64 g
cholesterolContent: 50.9 mg
fatContent: 15 g
fiberContent: 9.2 g
proteinContent: 8.6 g
saturatedFatContent: 8.8 g
servingSize:
sodiumContent: 1413.3 mg
sugarContent: 8.7 g
transFatContent:
unsaturatedFatContent:

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