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. The most exciting thing about this recipe is that it’s my first published recipe on allrecipes.com. If you make it and like, please leave me a review HERE.
Creamy Potato, Carrot & Leek Soup
- 4 cups chicken broth
- 4 cups vegetable broth
- 6 large potatoes
- 4 leeks-chopped
- 4 stalks celery-chopped
- 5 carrots chopped
- 1 bay leaf
- 2 tsp salt
- 1 cup cream
- 2 Tbsp butter
- Melt butter in stock pot and soften leeks and celery for approximately 3-5 min over medium high heat.
- Add chicken and vegetable broth, potatoes, carrots, bay leaf and salt. Boil until the potatoes and carrots are soft, 20 minutes.
- Remove bay leaf. Use an immersion blender and blend until smooth. Add cream and simmer until the soup has thickened, about 20 min.