The Pioneer Woman Tasty Kitchen
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Carrot and Leek Soup

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Carrots, leeks and a hint of wine—this soup pairs well with any number of main courses, or stands alone.

Ingredients

  • 2 Tablespoons Olive Oil
  • 4  Medium To Large Sized Leeks, Sliced Into Thin Rounds
  • 2  Large Sweet Onions, Sliced Or Diced
  • 2  Large Potatoes, Peeled And Diced
  • 4  Large Carrots, Peeled And Diced
  • 1  Large Tart Apple, Peeled, Cored And Diced
  • 5 cups Chicken Broth/stock
  • ¼ teaspoons Salt
  • ¼ teaspoons Ground Black Pepper
  • ¾ cups White Wine
  • 1 can Fat-free Evaporated Milk (370 Ml. Can)

Preparation

In a large Dutch oven, heat the olive oil over medium heat and then add the leeks and onion. Cook until softened, about 5 minutes.

Next, add the potatoes, carrots and apple and then cover everything with chicken broth. Add the salt, pepper and wine. Stir, cover the pot loosely, and cook until the vegetables are tender, about 20 minutes. Remove from heat and cool slightly.

Blend the soup into a smooth, creamy texture using an immersion blender. You could also use a blender or food processor. Be careful if you do, because hot liquids can spray and burn you if using a blender or food processor. So make sure to blend in small batches.

Return the blended mixture to the pot and put it back on the stove over low heat. Stir in the evaporated milk (or cream if using). Allow to heat through before serving. This soup freezes well!

Note: This recipe was adapted from a family recipe handed down to me, original source unknown.

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2 Reviews

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peenut on 12.10.2013

Yummy! I loved this soup, and really loved that the leftovers freeze well. My fiancé wasn’t a fan of it, purely due to the texture of it, but that just means more for me! :)

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Kim on 3.10.2013

So delicious! Wonderful light soup that would be great year round.

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