This is one of our family’s favorite soups that I have been making for many years. It is super easy to make, vegan, and filling. Leeks are a milder onion and so the soup doesn’t taste oniony at all. It’s creamy, thick, and more potato-dominant. You can’t really mess this soup up to be honest…add or subtract a little bit of each ingredient and it still tastes great. It’s a good soup to throw together when you have some potatoes and carrots that aren’t looking so picture-perfect anymore and you want a quick meal.
Carrot, Leek, and Potato Soup
Prep Time: 10 mins
Cook Time: 30 mins
Serves 4-6
2 leeks
4 carrots
6-7 small to medium sized red potatoes
32 oz low sodium vegetable stock
1-2 sprigs fresh rosemary
1 tbsp extra virgin olive oil
¼ tsp kosher salt
¼ tsp pepper
Chives for decoration (optional)
Trim off the dark green parts and ends of the leeks, and then cut the leeks into ¼” pieces that end up looking like circles. You don’t have to make them super small because they will eventually be blended anyway. Leeks tend to hold a lot of dirt, so place all of the circles into a colander and rinse. You may need to separate out the rings to fully wash them. Peel the outside of the carrots with a vegetable peeler and trim the ends. Cut the carrots in half lengthwise and then dice in half circles. Scrub the outside of the potatoes and then dice into larger chunks.
In a Dutch oven or large pot, on medium-high heat, add the extra-virgin olive oil, leeks, carrots, salt, and pepper. Cook for about 5 mins, stirring often, until the leeks and carrots begin to soften. Add the stock, potatoes, and rosemary. Cover the pot, turn up to higher heat and cook for about 20 mins until the potatoes are soft. Remove the pot off of the heat. Remove the rosemary sticks. Blend the soup in a high speed blender or with a hand blender until it is creamy and smooth. Add any salt and pepper needed to taste. Dice some chives and top the served soup with them, if desired.
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