Leekandcarrotsoup Recipes

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Potato, Leek, and Carrot Soup image

I've tried many potato and baked potato soup recipes, and I've narrowed it down to the way I like it. Maybe you'll like it, too.

Recipe From food.com

Provided by papergoddess

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

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Nov 20, 2019 Ingredients 1 tablespoon canola oil 1 tablespoon dry mustard 2 leeks (white and light green parts only), cut into 1/4-inch-thick …

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  • Heat the oil in a large nonstick skillet over medium-high. Add the mustard to the skillet; cook, stirring constantly, 15 seconds. Add the leeks, salt, and 1/4 teaspoon of the pepper; cook, stirring often, until the leek has softened slightly, 3 to 4 minutes. Transfer the leek mixture to a 5- to 6-quart slow cooker. Add the stock, carrots, and millet to the slow cooker. Cover and cook on HIGH until the carrots are very tender, about 6 hours. Cool the soup 10 minutes.
  • Transfer one-third of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining soup. Stir in the milk, lemon zest, lemon juice, and remaining 1/4 teaspoon pepper. Ladle the bisque into bowls; sprinkle evenly with the chives before serving.
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  • Let cool slightly, remove the bay leaf, puree the soup in a food processor or with a hand blender to your own liking.
  • Add the milk, if you find the soup is too thick add some more milk or water, adjust the seasoning and serve, with or without the cream.
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