I wanted to recreate a potato, carrot, and leek soup I had in a small village restaurant on a trip to Ireland in 2001. This is what I came up with, and even my husband thinks I nailed it. My kids will eat it because it’s smooth and they’re not turned off by any particular ingredient.
Ingredients
- butter: 2 Tbsp
- leeks: 4 piece (chopped)
- celery stalks: 4 piece (chopped)
- chicken broth: 4 cups
- vegetable broth: 4 cups
- potatoes: 6 piece (diced)
- carrots: 5 piece (chopped)
- salt: 2 tsp
- bay leaf: 1 piece
- heavy whipping cream: 1 cup
Metric Conversion
Stages of cooking
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Melt butter in a stockpot over medium-high heat. Add leeks and celery; cook and stir until softened, 3 to 5 minutes.
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Add broth, potatoes, carrots, salt, and bay leaf; bring to a boil. Cook until potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
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Blend soup with an immersion blender until smooth. Stir cream into blended soup. Reduce the heat to medium-low and simmer until thickened, about 20 minutes.
