This delicious carrot and potato soup is a quick and wholesome meal that your whole family will enjoy. Once you cook it you will add it to your weekly rotation, no doubt about it.
3-4large potatoes, peeled and dicedaproximatelly 3 cups
2carrots, peeled and dicedaproximatelly 1.5 cups
1smalln leekpilled and sliced
1tablespoonof extra virgin olive oil
1tablespoonbutteror substitute it with another tablespoon of extra virgin olive oil to make it dairy-free
2.5cupchicken or vegetable stockdepending on your diet
3-4thyme springs
Instructions
Cook the soup
Heat the butter/olive oil in the saucepan on a medium-high heat. Do not overheat it.
Add leek and sauté for 2-3 minutes. Add the thyme springs and sauté for another 3-4 minutes until the leek becomes soft.
Add potatoes and carrots into the pot. Mix.
Add chicken/vegetable stock and bring to a simmer, so the soup just bubbles. Cook for 10 to 20 minutes or until the potatoes and carrots are very soft. Make sure not to boil it.
Blend it
Take the thyme springs out BEFORE blending the soup
With the immersion blender: carefully insert the blender directly into the pot of soup while it's still on the stove. Use a gentle up-and-down motion to blend until the desired consistency is reached.
In a food processor: carefully transfer the cooked soup into the food processor bowl. Secure the lid and blend on high until you achieve a luxuriously creamy texture.
In a Thermomix: carefully transfer the cooked soup into the Thermomix container. Slowly bring the speed up to 8 and blend it for about 10 seconds.
Transfer back to the saucepan. Your soup is ready to serve. Enjoy!
Notes
For a touch of texture, leave tiny chunks of carrots and potatoes in the soup. Keep in mind that the longer you blend, the smoother the soup will become. Adjust to your taste!The smaller you cut your vegetables the faster the soup will cook.Swap butter for another tablespoon of olive oil to make the soup dairy-free.Use vegetable stock instead of chicken stock to make soup vegan.