Photo of Leek and Carrot Soup by WW

Leek and Carrot Soup

1 - 2
PersonalPoints™ per serving
Total Time
45 min
10 min
35 min
A wonderful basic soup which can be spiced with a teaspoon or two of freshly grated ginger or orange zest.


Uncooked leek(s)

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

Shredded carrot(s)

4 cup(s)

Uncooked potato(es)

1 medium, washed and cubed

Reduced-sodium chicken broth

4 cup(s)

Black pepper

½ pinch, freshly ground

Reduced-fat sour cream

½ tbsp(s)


4 tbsp(s), minced (optional)

Orange zest

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

Unsalted butter

1½ tbsp(s)

Table salt

½ tsp(s)


  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.


Delicious at room temperature, too.