Potato and Carrot Leek Soup #SundaySupper

Hi Everyone,

Today is a big day! January is designated National #SundaySupper Month and we are celebrating in a big way!  We are making pledges to celebrate at least one day a week to gather around the family table.  I think that is a wonderful thing because without friends and family what do we have?  Being with friends and family you can grow, learn from each other, laugh, confide in secrets and maybe even share a few tears? Oh and don’t forget the fun gossip.  he he  So to celebrate this amazing event, I made Potato and Carrot Leek Soup, which is perfect for this time of year, since it warms your belly, heart and soul. 🙂

I don’t know about you, but this cold weather is getting to me.  I live in Northern California and we have had cold and I mean cold temperatures for our area.  The nights have been in the 20’s – 30’s, frost on the windows of my car and the wind is brutal.  I thought a big bowl of hearty soup would keep me warm.  I was right!  This soup is hearty, savory, a little bit of sweetness and takes no time to make.  I actually think it is one of the best creamy soups I have ever made.  It’s so good.

The soup is made with good things like leeks, celery, potatoes and carrots.  I just added some chicken broth and a bay leaf. Pretty healthy, but I just had too and I mean had to add cream to it.  I never added cream to any of my soups, oh my gosh, I don’t know what I was missing?  It just kicks the soup up to another level.  You don’t have to add the cream, but I recommend it.

For the photo’s I did add a pinch more cream and topped it with some fresh parsley from my garden.  Parsley and thyme are thriving well, even in this cold weather.  The soup takes about 45 minutes total time to cook and of course prepping your vegetables.  In about an hour you can a wonderful soup to serve to your family.  You can serve it with a side salad and some crusty bread and you have the perfect meal.

Potato and Carrot Leek Soup

 

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Prep time

10 mins

Cook time

42 mins

Total time

52 mins

 

A creamy, slightly savory potato soup with a hint of natural sweetness from the carrots.

Author: Jennifer Drummond

Recipe type: Soup

Serves: 8 cups

Ingredients

• 2 tbsp. butter
• 2 leeks, chopped (not the green part)
• 2 celery stalks, chopped
• 1½ lbs. rustic potato, peeled, chopped small
• 2 cups carrots, peeled, chopped small
• 8 cups chicken broth, low sodium
• 1 tsp. salt
• 1 bay leaf
• ½ cup heavy cream

Instructions

1. In a large pot, add butter, leeks and celery. Cook until vegetables are tender; about 3 minutes. Add potatoes, carrots, chicken broth, salt and bay leaf. Bring to a boil and cook until carrots and potatoes are fork tender; about 20 minutes.
2. Take the bay leaf out and with an immersion blender blend until smooth. Add the cream and cook on low heat for about 20 more minutes, until soup has thickened. Taste test to see if you want to add additional salt.

Nutrition Information

Serving size: 1 cup Calories: 213 Fat: 8.6 Carbohydrates: 29 Sugar: 4 Sodium: 137 Fiber: 5 Protein: 5 Cholesterol: 28

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I hope you take the #SundaySupper pledge and dedicate one day a week to having dinner with your friends and family.  Life is so busy and next thing you know life has passed you by.  Take the time, just one day and have fun, reconnect and don’t forget to laugh.  You can take the pledge here.

Don’t forget to check out the recipes from the #SundaySupper gang.

Have a wonderful Sunday and a great week.

Toodles,

Jennifer

Appetizers and Soups

• Borscht from Serena Bakes Simply From Scratch
• Cheesy Garlic Crescent Rolls from Wallflour Girl
• Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
• Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
• Garlic Chili Tiger Prawns from Food Lust People Love
• Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
• Lion’s Head Meatball Soup from Culinary Adventures with Camilla
• New England Seafood Chowder from Curious Cuisiniere
• Potato and Carrot Leek Soup from Peanut Butter and Peppers
• Steve’s Crab Dip from Monica’s Table

Main courses

• Almond Breaded Pork Chops from Casa de Crews
• Bourbon Glazed Porkchops from Grumpy’s Honeybunch
• Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
• Chicken Pot Pie from Feeding Big and more
• Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
• Fideua (Catalan Pasta Paella) from Caroline’s Cooking
• French-Inspired Macaroni and Cheese from MyGourmetConnection
• Grandma’s Fried Chicken from The Freshman Cook
• Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
• Huevos Rancheros from Palatable Pastime
• Indian Spiced Roast Salmon from Soni’s Food
• Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
• Korean Spicy Braised Mackerel from kimchi MOM
• Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
• Mediterranean Flatbread from Magnolia Days
• Mustard-Crusted Pork Roast from Sew You Think You Can Cook
• New York Strip Roast Dinner from Gluten Free Crumbley
• Red Wine-Mushroom Braised Beef from The Crumby Cupcake
• Rustic Portuguese Chicken Stew from Family Foodie
• Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
• Savory Ham, Cheese and Sage Waffles from Rants From My Crazy Kitchen
• Shrimp and Asparagus Crepes from A Day in the Life on the Farm
• Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
• Simple Roast Chicken from Get the Good Stuff
• Slow Cooker Italian Meatball Soup from Food Done Light
• Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
• Smothered Pork Chops from Cosmopolitan Cornbread
• Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
• Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
• Ultimate Mac and Cheese from Our Good Life
• Vegan Mexican Rice and Lentils from PancakeWarriors
• Ziti with Porcini Bolognese Sauce from Cooking Chat

Side dishes

• Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
• Lager and Rye Bread from What Smells So Good?
• Parmesan Roasted Cauliflower from Nosh My Way
• Sweet Potato Crescent Rolls from Wholistic Woman
• Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks

Desserts

• Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
• Caramel Apple Rice Krispies Treats from Pies and Plots
• Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
• Chocolate Hazelnut Tart from Taste And See
• Death by Chocolate from Desserts Required
• Fudge Frosted Brownies from Party Food and Entertaining
• Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
• Layered Mousse Cake from That Skinny Chick Can Bake
• Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
• Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventures

• Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement

Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our .

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.