Creamy Potato, Carrot, and Leek Soup


  • 2 tablespoons butter
  • 4leeks, chopped
  • 4celery stalks, chopped
  • 4 cups chicken broth
  • 4 cups vegetable broth
  • 6 large potatoes, diced
  • 5carrots, chopped
  • 2 teaspoons salt
  • 1bay leaf
  • 1 cup heavy whipping cream
  • Directions

  • Step 1

    Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.


  • Step 2

    Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.

  • Step 3

    Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

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