Creamy Potato Carrot Leek Soup

Follow our step-by-step guide on how to make Creamy Potato Carrot Leek Soup.

1. Step 1

   Start by grabbing a large stockpot and melting some butter over medium-high heat.

2. Step 2

   Once the butter is bubbling and fragrant, toss in the chopped leeks and celery.

3. Step 3

   Stir them around for about 3 to 5 minutes, until they soften and fill your kitchen with a delightful aroma.

4. Step 4

   Next, pour in the chicken and vegetable broth, and add in the diced potatoes, chopped carrots, a pinch of salt, and a bay leaf for that extra depth of flavor.

5. Step 5

   Bring this hearty mixture to a lively boil, then lower the heat and let it simmer gently for around 20 minutes, or until the potatoes and carrots are tender enough to enjoy.

6. Step 6

   Don’t forget to fish out the bay leaf once you’re done cooking—it’s done its job! Now, for a creamy touch, grab your immersion blender and blend the soup until it’s smooth and velvety.

7. Step 7

   Stir in some heavy whipping cream, then reduce the heat to medium-low and let the soup simmer for another 20 minutes, allowing it to thicken beautifully.

8. Step 8

   As the soup simmers, take a moment to savor the comforting scents wafting through your kitchen.

9. Step 9

   Enjoy your delicious creation, perfect for warming up on a chilly day!.