Carrot-and-Leek Soup

Southern Living
Makes 8 servings


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4 large leeks, cleaned and sliced
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
3 (1-pound) packages baby carrots
2 (32-ounce) boxes chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 cup half-and-half


Remove and discard green tops from leeks; cut white portions into slices, and set aside.

Sauté chopped onion and chopped garlic in hot olive oil in a large Dutch oven over medium heat just until tender. Do not brown.

Stir in leeks, carrots, and next 3 ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 25 minutes or until vegetables are tender.

Stir in thyme. Remove from heat, and let cool 10 minutes.

Process carrot mixture, in 2 or 3 batches, in a food processor or with a hand emulsion blender until smooth.

Return carrot mixture to Dutch oven, and add half-and-half. Heat over low heat until warm.

Created date

October 2003