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Carrot and Potato Soup Recipe

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This recipe for Carrot and Potato Soup, by , is from Our EXPANDED Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Linda Varney (2020)

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. butter
2 leeks, white part only, cleaned well and sliced
4 c. cubed peeled potatoes
3 c. sliced carrots
6 c. chicken broth
1 tsp. salt or less
⅛ tsp. white pepper or less
1-2 c. milk (more or less)

Directions:
Directions:
Melt butter in large saucepan; cook leeks several minutes. Add potatoes, carrots, broth, salt and pepper. Bring to a boil, reduce heat, and simmer for 20-30 minutes until veggies are done. Use a hand blender to puree the hot soup or carefully puree hot soup in blender of food processor. Puree a little at a time in the blender and put a towel on top on the blender lid to hold it down. You could let the soup cool a bit before blending if you choose. Return puree to pan. Add milk; heat to serving temperature. If desired, chill soup and serve cold in the summer. The flavors actually blend more if you can make it ahead of time and let it sit in the fridge several hours or overnight, and then rewarm if served hot.

 

 

 

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