This super cozy Potato Carrot and Leek Soup is the perfect easy, veggie loaded soup to get you through the chilly Fall evenings! It’s loaded with tons of vegetables and is super creamy! Yes please!
So, if you didn’t know, for the second half of October, Ben and I jetted off to Europe for 2 weeks! We stayed with his amazing family in London for most of the time and went to Paris for 4 days as well. It was an amazing whirlwind of a trip that I will remember forever.
The food, was of course, AMAZING. We tried escargot in Paris, ate all of the bread, had amazing Indian food…but one thing stuck out to me from the food we had while we were in the UK. We took a day trip to Oxford (which I was SO excited about) and were visiting Eagle and Child. If you didn’t know, Eagle and Child is a pub near Oxford University that C.S. Lewis and JRR Tolkien frequently visited and drank a cheeky pint and discussed all of their amazing literary ideas (Hi, Chronicles of Narnia – it’s me, your biggest fan ever)
So naturally, we had to go for lunch there. It was a rainy, cold day in Oxford and the one thing that I wanted was SOUP. I asked for their soup of the day, which was a Potato, Carrot and Leek Soup. I ordered it and it came with 2 thick slices of sourdough bread and a big pat of butter. The soup itself was warm, cozy and comforting. It had tons of spices intertwined throughout and it was so super creamy. Needless to say, I left full and happy and KNOWING that I needed to recreate it for my blog.
So here we are now, with the re-created delicious Potato Carrot and Leek Soup recipe gracing my blog for the first time! Y’all, I’m obsessed with this soup. Like I said above, it turned out super creamy. It’s surprisingly hearty for being a veggie soup, not overly rich since it’s completely vegan, and you feel so warm and cozy whilst eating it.
The roasting of the vegetables beforehand takes this soup to NEXT LEVEL. The caramelization brings out so much flavor. The added spices make it super cozy and it gives it a bit of a kick at the end of each bite. You MUST have a big loaf of crusty bread to dip into it. It’s insanely easy, requires only a few ingredients and it’s so delicious.
Let’s get into how to make it!
Ingredients You Need for Potato Carrot and Leek Soup:
- baby dutch yellow potatoes
- vegetable broth
- fresh herbs (for garnish)
- bread (for dipping)
How to Make Potato Carrot and Leek Soup:
Preheat the oven to 400 degrees. One very important process in this recipe is to make sure you clean and prepare the vegetables accordingly! Especially those pesky leeks! Here is a super informative video that I found helpful when slicing and dicing my leeks.
When you’re cutting up the baby potatoes, carrots and leeks, you should make them all roughly the same size – that way they roast and cook evenly.
Add all of the veggies, including the garlic to a baking pan and drizzle generously with olive oil and tons of spices like turmeric, clove, salt, pepper, paprika and a pinch of cayenne pepper. Make sure they are all coated evenly with the oil and spices and pop them into the oven! Roast for 30-35 minutes or until they are fork tender.
Once they are done, you have a couple of options.
If you have an immersion blender…
Add the roasted veggies to a large pot along with about 7 cups of vegetable broth. Use the immersion blender to blend until creamy and smooth. Taste and adjust seasoning if neccessary.
If you have a normal blender….
Wait until the veggies have cooled off completely (or if you have a heat safe blender, throw them in!). Place half of the veggies into the blender along with 2-3 cups of vegetable broth. I started with 2, blended for a bit, and then I added another cup to smooth it out. Pour into a large pot and begin to warm it up. Repeat until the vegetables are fully used up. Taste and adjust seasoning if neccessary.
Aaaand that’s it, folks! I hope you guys enjoy this soup recipe and it can transport you to a dark little pub in Oxford. XO.
Potato Carrot and Leek Soup Pro Tips:
If you wanna get fancy, you can add some buttery fried sage on top (aka you add some butter to a skillet, add the sage until it’s crispy.
I do highly recommend that you dip a warm piece of crusty bread in it with each bite because you love yourself.
Add a dash of heavy cream at the end to make this soup extra rich. If you want to keep this recipe fully vegan, omit this step.
Did you enjoy this recipe? Here are a few others you might like:
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Potato Carrot and Leek Soup
This super cozy Potato Carrot and Leek Soup is the perfect easy, veggie loaded soup to get you through the chilly Fall evenings! It’s loaded with tons of vegetables, and is super creamy! Yes please!
- 5 medium carrots, peeled
- 2 large leeks
- 1 lb yellow baby dutch potatoes
- 4 cloves garlic
- 4 tbsp olive oil
- 1/2 tsp turmeric
- 1/4 tsp ground cloves
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 6-7 cups vegetable broth
- optional: heavy cream, bread, sage
Preheat the oven to 400 degrees. Dice the potatoes into halves. Dice the carrots and leeks in similar size as the potatoes. You want them to all be roughly the same size so they cook evenly. Refer to the blog post above for a photo.
Add the veggies to a large baking sheet including the garlic. Drizzle with 4 tbsp of olive oil and then add the turmeric, cloves, salt, paprika, pepper and cayenne. Make sure they are all coated evenly with the spices and oil. Place in oven and roast for 30-35 minutes or until they are fork tender.
If you have an immersion blender...
Add the roasted veggies to a large pot along with about 7 cups of vegetable broth. Use the immersion blender to blend until creamy and smooth. Warm the soup in the pot. Taste and adjust seasoning if neccessary.
If you have a normal blender...
Wait until the veggies have cooled off completely (or if you have a heat safe blender, throw them in!) Place half of the veggies into the blender along with 2-3 cups of vegetable broth. I started with 2, blended for a bit, and then I added another cup to smooth it out. Pour into a large pot and begin to warm it up. Repeat until the vegetables are fully used up. Taste and adjust seasoning if neccessary.
If desired, top with heavy cream and sage. Or just dip with a delicious crusty bread. Enjoy!
If you want to keep this recipe fully vegan, omit the heavy cream at the end.