Carrot and Potato Soup Recipe

Carrot and Potato Soup picture

Summary

Preparation Time15 MinCooking Time35 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings8
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Butter2 Tablespoon
 White of leek2 , sliced
 Cubed potatoes4 Cup (64 tbs)
 Sliced carrots3 Cup (48 tbs)
 Chicken broth6 Cup (96 tbs)
 Salt2 Teaspoon (only 1 teaspoon salt if canned broth is used)
 White pepper1⁄8 Teaspoon
 Half and half/Milk2 Cup (32 tbs)
 Shredded raw carrots2 Tablespoon (adjust quantity as needed)

Nutrition Facts

Serving size

Calories 243 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 6.3 g31.6%

Trans Fat 0 g

Cholesterol 30.5 mg

Sodium 1008.9 mg42%

Total Carbohydrates 34 g11.4%

Dietary Fiber 4.5 g18.2%

Sugars 5.2 g

Protein 6 g11.8%

Vitamin A 180.8% Vitamin C 50.7%

Calcium 11.2% Iron 9.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large saucepan melt butter. Add leeks and cook for several minutes.
2. Stir in potatoes, carrots, broth, salt, and pepper.
3. Boil the mixture, decrease heat and simmer for 30 minutes until tender.
4. Transfer the hot soup in blender or food processor to puree.
5. Transfer it back to pan.
6. Mix half-and-half and heat to serving temperature.

SERVING
7. Garnish soup with shredded carrot.
8. This soup can also be chilled and served cold.
Image Courtesy : http://commons.wikimedia.org/wiki/File:Carrot_soup_spoon.jpg

Comments

dahandy1 profile page

dahandy1 says :

what are leeks, recipe I'm looking doesn't have leeks.
Posted on: 10 January 2012 - 5:55pm
Samina Tapia profile page

Samina Tapia says :

Leek is a vegetable which belongs, along with the onion and garlic family. If you can not get leeks, substitute it with the white portion of spring onions, or with shallots, or scallions.
Posted on: 11 January 2012 - 6:44am
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