Creamy Potato Leek Carrot Soup Recipe

Creamy Potato Leek Carrot Soup

One thing that I like the most about this soup is that it has got plenty of vegetables, which can keep anyone full for a good time. The vegetables of this soup combine perfectly and give a blast of flavors.

Another secret of this soup recipe is that it has been passed down through generations. Originally, this recipe belonged to my grandmother, who then passed it to my mother and aunt. And then it came down to my cousins and me.

This soup has gone through some changes through the generations, but its taste is still the same, delicious and comforting. While this soup has a creamy taste, you don’t really have to add cream as perfect blending makes it creamy and smooth.

Follow the steps properly to recreate this soup correctly.

Steps to Make Cozy Creamy Potato Leek Carrot Soup

Honestly, it’s a simple recipe and can be easily followed. But still, I have divided the steps for you to understand everything quickly.

Step One

To start preparing this amazing potato leek carrot soup, you need two large size potatoes. Peel them, wash them, and dice them in a shape that can be quickly cooked. Make sure the pieces are not too big because then, the cooking time will be increased, and the flavors will be compromised.

After potatoes, you can then take four carrots, peel them, wash them, and cut them in a proper shape. Lastly, take three leeks, wash them to remove all the dirt. Then dice them.

Step Two

The second step mainly includes cooking. So, take a large pot and keep it on medium flame. Once the pot is hot, add olive oil to it. Then add diced potatoes, carrots, and leeks— cook the vegetables for a couple of minutes.

After five minutes, add spices to the vegetables. Start by seasoning with salt, turmeric powder, chili powder, dried oregano, pepper to taste, and dried garlic powder.

Once again, mix the vegetables and cook them till everything is combined well.

Step Three

Moving further, you can add more flavors to the soup by pouring the vegetable broth into it. Let the vegetables get nice and juicy in the broth. After the veggies are cooked, turn off the flame and let the pot sit on the side for around one hour.

After the veggies have cooled down, blend it until it gets smooth. Then you can serve it with any of the dishes that you like. Or you can enjoy this soup without anything else.

Key Notes for Potato Leek Carrot Soup:

• If you don’t want the soup to get a sandy taste, wash the leek properly. Clean it under running water so that its inner parts are free from dirt. Then dice the leeks for the soup.
• Instead of cooking the vegetables in a pot, place them on an oven tray. Remember to preheat the oven to 400 degrees. Before putting the tray in the oven, season veggies with spices and roast for around half an hour. If the potatoes are hard, keep them in the oven for a few more minutes.
• To make your soup look and taste fancy, add fried sage or any other herb of your choice.
• Also, if you want, add a dash of heavy cream to prepare the soup extra creamy.

What to Serve with Potato Leek Carrot Soup?

Potato carrot leek soup is a complete dish on its own. But if you want, you can serve it with items like garlic bread, spinach salad, roast beef sandwich, ham sandwich, German pretzels, or anything else that you like.

How to Store Potato Leek Carrot Soup?

If you have prepared extra potato leek carrot soup, you can store it in the refrigerator for about 3-4 days. Transfer the soup to an airtight container and keep it inside the fridge.

And then whenever you want to enjoy this soup, reheat it in a microwave or stovetop. But avoid reheating a portion more than one time. That’s because then you will lose the flavors.