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Photo of Leek and Carrot Soup by WW

Leek and Carrot Soup

2
Points® value
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
8
Difficulty
Easy
A wonderful basic soup which can be spiced with a teaspoon or two of freshly grated ginger or orange zest.

Ingredients

Uncooked leek

1 cup(s), split and soaked until sand is removed, white part

Shredded carrots

4 cup(s)

Uncooked potato

1 medium, washed and cubed

Reduced-sodium chicken broth

4 cup(s)

Black pepper

½ pinch(es), freshly ground

Reduced-fat sour cream

½ tbsp(s)

Chives

4 tbsp(s), minced (optional)

Orange zest

2 tsp(s), as a garnish (optional)

Unsalted butter

1½ tbsp(s)

Table salt

½ tsp(s)

Instructions

  1. Melt butter in a soup pot over a medium heat.
  2. Add leeks and cook for about 5 minutes, stirring until leeks begin to caramelize. Add carrots and cook for 5 minutes more. Add the potato cubes, chicken broth, salt and pepper. Bring to a boil, then reduce heat and cook for about 20 to 25 minutes until potatoes are tender.
  3. Working in small batches, puree soup in blender. Return soup to pot and heat to serve.
  4. Add 1 Tbsp of sour cream to each bowl of soup. Finish with chives, if desired.

Notes

Delicious at room temperature, too.

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