Recipe: Creamy Potato, Carrot & Leek Soup

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 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
  1. Melt butter in stock pot and soften leeks and celery for approximately 3-5 min over medium high heat.
  2. Add chicken and vegetable broth, potatoes, carrots, bay leaf and salt. Boil until the potatoes and carrots are soft, 20 minutes.
  3. Remove bay leaf. Use an immersion blender and blend until smooth. Add cream and simmer until the soup has thickened, about 20 min.