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Carrot Leek Soup

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.
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    10 servings


  • 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


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

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Average Rating:
  • kjkellogg
    Sep 5, 2012

    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!

  • khinchen
    Mar 29, 2011

    No comment left

  • Terek
    Nov 10, 2008

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