Carrot-and-Leek Soup

Recipe from Southern Living

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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


  1. Remove and discard green tops from leeks; cut white portions into slices, and set aside.
  2. Sauté chopped onion and chopped garlic in hot olive oil in a large Dutch oven over medium heat just until tender. Do not brown.
  3. 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.
  4. Stir in thyme. Remove from heat, and let cool 10 minutes.
  5. Process carrot mixture, in 2 or 3 batches, in a food processor or with a hand emulsion blender until smooth.
  6. Return carrot mixture to Dutch oven, and add half-and-half. Heat over low heat until warm.
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