Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, leek, carrot & potato soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

The leeks and carrots make this a sweet vegetable soup. If you want a very smooth soup you will have to push it through a sieve. Super flavorful and healthy vegetable meal!

Leek, Carrot & Potato Soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Leek, Carrot & Potato Soup is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook leek, carrot & potato soup using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Leek, Carrot & Potato Soup:

1. Prepare 1 large leek, in 1 cm slices
2. Make ready 1 large potato, diced
3. Prepare 2 cloves garlic, chopped
4. Prepare 1 onion, roughly chopped
5. Get 1 carrot, diced
6. Take 1 litre vegetable stock. “Marigold” bouillon powder works well
7. Prepare Oil
8. Take Butter, preferably unsalted

This leek, carrot and lentil soup is packed with roasted veggies and lentils, making it a warm and hearty meal for a cold winter's day. This incredible side dish is elegant enough for guests and simple enough for an everyday meal. This carrot leek soup is a simple and delicious spring side dish! This carrot leek soup is made with seasonal veggies, and savory herbs and spices.

Steps to make Leek, Carrot & Potato Soup:

1. Heat the oil in a large saucepan or stockpot. Gently fry the onions for three minutes, avoiding stirring.
2. Add the garlic, stir and continue fry for another minute.
3. Add a decent-sized knob of butter. Once it’s melting, add the leek and stir well. Gently fry for a further three minutes, ensuring that the leek is well-coated by the oil/butter.
4. Add the potato, carrot and stock. Stir well, cover and bring to the boil.
5. Reduce the heat to a fast simmer and cook for 20-25 minutes or until the vegetables are soft.
6. Remove from heat, taste and season to taste.
7. Transfer to a blender and whizz until nice and smooth. “Velvety” texture is the objective.
8. Serve piping hot, with fresh rolls or chunks of granary bread.

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So that’s going to wrap this up for this exceptional food leek, carrot & potato soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!