Potato, Carrot, and Leek Soup

Potato, Carrot, and Leek Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 217.7
  • Total Fat: 6.8 g
  • Cholesterol: 15.3 mg
  • Sodium: 1,084.7 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.5 g

View full nutritional breakdown of Potato, Carrot, and Leek Soup calories by ingredient
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a slight twist on potato leek soup a slight twist on potato leek soup
Number of Servings: 4


    - 4 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
    - 2 Tbsp butter
    - 4 cups chicken broth
    - 1 lbs potatoes, peeled, diced into 1/2 inch pieces
    - 1 lbs carrots, peeled, diced into 1/2 inch pieces
    - Salt & Pepper


1. Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2. Add broth, carrots, and potatoes. Cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add salt + pepper to taste.

Number of Servings: 4

Recipe submitted by SparkPeople user AMATHIEU.

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Member Ratings For This Recipe

  • This makes an easy dinner for today. I like the addition of the carrot...adds color. - 1/4/18

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  • Really tasty! My daughter wanted to make something with leeks, and she thinks its great. I did the stick blender thing and blended up about half of it so there's still potato and carrot chunks throughout, yum. - 8/8/12

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  • Thanks for a great recipe. It was fast, now I have lunch for tomorrow too. - 10/16/11

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  • I make the same recipe but with vegetable broth. Just as tasty! - 3/29/10

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  • Very easy and tasty - this will make great lunches this week! I used a stick blender and just pureed the whole batch - much easier than using the blender. - 2/24/10

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