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:
- carrots
- baby dutch yellow potatoes
- leeks
- garlic
- spices
- 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:
Golden Delicata Squash Soup With Crispy Garlic Chickpeas
Cheesy Cauliflower Soup with Everything Bagel Croutons
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
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!
Ingredients
- 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
Instructions
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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.
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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...
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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.
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If desired, top with heavy cream and sage. Or just dip with a delicious crusty bread. Enjoy!
Recipe Notes
If you want to keep this recipe fully vegan, omit the heavy cream at the end.
Pinned! Looks delicious! Can’t wait to try this soup recipe.
Thank you so much, Ros!! You’re so sweet!
Haylie, what a cozy and delicious soup! Roasting the veggies must give it amazing flavor! I’d have a hard time not eating all the roasted veggies before they made it into the soup. Definitely the next soup I’m making! So cool you had it at The Eagle and Child – sounds like a lovey trip!
I definitely had a hard time not eating all of the roasted veggies as well! Lol! 😉
So awesome when you have something out and can recreate it at home! Plus, homemade is always best, especially when you can stay in your comfy clothes while enjoying 😉 This soup looks awesome, Haylie! Roasting definitely takes things to another level! Wish I had a huge bowl for lunch today, with some bread dipping. Happy Monday, my friend!
Yes! Must have the comfy clothes while eating this soup. Thank you so much, Dawn!!
That is solid comfort food right there! Delicious!
Thank you so much, Balvinder! 🙂
I’m all about the creamy pureed soups lately and this one looks like a good one to add to the dinner rotation! Smooth and filling, and I love the flavour combo. Leeks in soup is a fave of mine!
Thank you so much, Leanne!! I love pureed soups lately as well! So delicious!!
Gotta make this soon
Yes! Thank you so much for making it for the family at family dinner! I was so happy everyone enjoyed it! 🙂
After finishing making your soup, I noticed that you omitted the garlic in the actual recipe . That was unfortunate as I didn’t roast any garlic & thought there was something not right about the soup. It lacked something. After looking at the actual picture, I saw 4 cloves of garlic. I am in the process of roasting some garlic now & hope it will come out. As it stands, (without the garlic), I didn’t like it. I’m hoping that the garlic will give it what it needs to be tasty. Of course that is Just my opinion.
Hi Mary! So sorry that I forgot to put the garlic in the actual recipe..totally a mistake to not include it in the recipe card! It’s now fixed in the recipe card and blog post 🙂 I hope you enjoy it more with the garlic flavor – I always love adding garlic in anything savory. Thanks for the comment!
I have been in a Covid-isolation rut with cooking AND eating lately. I was looking for recipes for Christmas dinner and stumbled on this. SO GLAD I DID! It inspired me to want to cook, it was so easy and fun to make (learning how to prepare leeks- and I LOVE any excuse to use my immersion blender) and it was A HIT! I bought a bunch of 4 leeks and have leftover carrots, potatoes and cauliflower (almost had a red pepper but it didn’t make it, lol) and decided I’d make this again with some different veggies. This could be an awesome way to use up random leftover veggies! The spice level was a little high for both my boys (8 and 6) and they both like some spice in things. One still ate it. This next time I’ll reduce the cayenne pepper, much to my Indian hubby’s dismay! We only bubbled with my parents and brother but I’m sure my mother in law would love this too so I’ll make this for her next time we can see her. Wish I saw this back when she was getting dental implants put in- I could have sent this to her. Oh, well. Still great to have around. I’m recently lactose intolerant/sensitive so I have to watch how much dairy I have in dishes- and holiday time that sneaks into so many dishes. So I appreciate I can control that and still have a creamy/yummy soup. Going to make this with chicken broth today as I’m out of veggie broth. Should add interesting dimension. This recipe is great as-is and has so many possibilities for customizing! Thank you!
Hi Laura!! Wow – thank you so so much for this wonderful review. It truly made my day! So glad to hear that you and your family loved the soup. I hope that you have a wonderful New Year! – Haylie
I made this after the holidays to use up some leeks. I chose this recipe because it happened to call for two leeks. So glad to have found it! The recipe is easy to make yet with such richness and depth of flavor. It was so good that I made a second batch right away to share with a friend who is recovering from surgery. He is a big Foodie used to a lot of fine dining and he had two bowls the night he got home from the hospital and finished it up for lunch the next day. This will be my go-to meal to take to people. It’s easy to double or triple the recipe, suits most diets and freezes well. I added extra garlic and some fresh sage to the roasting pan the second time. Will try using coconut cream for a non-dairy option. Thanks!
Hi Liz! Wow – thank you for the wonderful and kind review! I’m so thankful that you loved the recipe and that you were able to bless a friend with a home cooked meal as well. Blessings to you in the New Year! -Haylie
Love this soup, it was actually pretty spicy, but still delicious, I love some good spice. I added mexican crema instead of whipping cream, which helped really balance the spice. I made some garlic sourdough toast which was amazing with the soup! This is super hearty and filling, I served a little more than a cup and a half and I was stuffed.
Hi Amanda! Thank you for your review! So glad you enjoyed the soup – that garlic sourdough toast sounds like an amazing pairing, I’ll have to try that! 🙂
I tried this soup but as I didnt have crushed cloves did a few whole ones! Found it was too strong a flavour for what I think would otherwise have been great!! So….lesson learned! 😁
Hi Sandra! Uh oh – I definitely have been in your shoes before, lol! I hope you get to try it with ground cloves next time 🙂 Thank you for the feedback!! Best – Haylie
Sorry, but I was not a fan. I think the smoked paprika and ground clove overpowered the flavor. And I may have added a little too much cayenne. I would perhaps skip the ground clove and use regular paprika if I were to ever make it again.
Thank you so much, TH, for your feedback! So sorry you weren’t a fan of this recipe. Hope you give my other ones a shot. Happy Fall! -Haylie
Wow, that was incredible! I got about 3L from this recipe
Thank you so much, Marie-Esther! I really appreciate you taking the time to leave a review. So glad you enjoyed! Cheers to soup season! 🙂
Love this soup. It is spicy, which can be softened with putting some cream in. It is good either way.
As an aside, I have not cooked with Tumeric before and purchased it for this recipe. It stained my cookie sheet and a white blender part😲
Thank you so much, Sheri!! I’m so glad you liked the recipe. Oh no about the turmeric stains! I have also learned the hard way that you have to be very very careful when working with turmeric, lol. I hope you can get it out!! Merry Christmas and happy holidays to you! -Haylie