Go Back
Print Pin
4.67 from 9 votes

Cream of Leek, Potato & Carrot Soup

Cream of Leek, Potato & Carrot Soup is a healthy, family friendly soup packed full of nutrients.
Course Light Lunch, Starter
Cuisine British
Keyword healthy, soup, vegetable
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Camilla Hawkins


  • 2 Leeks large
  • 450 g Potatoes
  • 2 carrots large
  • 2 Celery stalks
  • 1 Onion large
  • 2 Garlic cloves crushed
  • 25 g Butter
  • 1 tbsp Light Olive Oil
  • Large pinch of dried mixed herbs
  • 900 mls Chicken or vegetable stock
  • 900 mls Semi-skimmed milk
  • Freshly ground salt & pepper


  • Start by finely dicing the onion.
  • Slice the leeks (using as much of the green part as possible) and rinse well in a colander to remove soil.
  • Peel and roughly chop the potatoes and carrots.
  • Wash and chop the celery.
  • Heat the butter and oil in a large pan over a medium heat and add all the vegetables and garlic.
  • Mix well and sweat the vegetables under a lid for about 15 minutes stirring occasionally.
  • Add the mixed herbs, stock, salt and pepper.
  • Bring to the boil and simmer for 20 minutes.
  • Take off the heat, add the milk and blend to a smooth consistency.
  • Bring back to a gentle simmer, adjust seasoning if necessary and serve with crusty bread.