Home > Recipes > Carrot Leek Soup

Carrot Leek Soup Recipe

The vegetables in this pretty golden soup are pureed, so you can disguise them from picky eaters! Filled with vitamins, this is a filling meal in itself.

This recipe is:

Diabetic Friendly

[X]

Rate Carrot Leek Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Carrot Leek Soup Recipe

Prep: 20 min. Cook: 15 min.

Yield: 10 Servings

20 15 35

Ingredients

1 medium leek, thinly sliced
4 teaspoons reduced-fat margarine
6 medium carrots, sliced
2 medium potatoes, peeled and cubed
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups fat-free milk
1/8 teaspoon pepper

Directions

In a large saucepan, saute leek in margarine until tender. Add carrots, potatoes and broth; bring to a boil. Reduce heat; cover and simmer until vegetables are tender. Cool to room temperature.
Remove vegetables with a slotted spoon to a blender or food processor. Add enough cooking liquid to cover; blend until smooth. Return to pan. Stir in milk and pepper; heat through. Yield: 10 servings.

Nutritional Facts One 1-cup serving equals 89 calories, 2 g fat (0 saturated fat), 4 mg cholesterol, 113 mg sodium, 15 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat-free milk, 1/2 fat.

Originally published as Carrot Leek Soup in Country Woman September/October 1996, p36

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Carrot Leek Soup

Carrot Leek Soup

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Sep. 05, 2012 by kjkellogg

I have been making this recipe for many years. Everyone I serve it to loves it. When I first started making it I did not puree it as I was to lazy to get food processor out-it was in a very difficult place to reach in my old kitchen. We all loved it. Then I bought an immersion blender and pureed it. It was a completely diferent soup!! It is great both ways, chunky or smooth!

Reviewed on Nov. 10, 2008 by Terek

I would saute leeks in chicken broth instead of reduced-fat margarine.