Potato, carrot, and leek soup is a tasty, warm, and comforting first course, very easy to prepare.
A soup made only with vegetables, which can be enriched with pasta or rice (in this case, halve the vegetable quantities in the recipe, considering the portions indicated). Perfect for cold days, for a family dinner after a long workday, it is prepared quickly, with vegetables almost always found at home.
Read how to make potato, carrot, and leek soup with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.2 lbs potatoes
- 2 carrots
- 1 leek
- 1 tablespoon double concentrated tomato paste
- vegetable broth
- extra virgin olive oil
- salt
Preparation of Potato, Carrot, and Leek Soup
Peel the potatoes, wash them, and cut them into cubes.
Peel the carrots and chop them into cubes the same size as the potatoes to ensure even cooking.
Clean the leek and slice it thinly.In a large pot, heat some extra virgin olive oil and add the leek.
Let it flavor for a few minutes, then add the potato and carrot cubes.
Mix well, add salt, and pour in hot vegetable broth, enough to cover all the vegetables.Lower the heat, cover the pot with a lid, and let it cook for fifteen minutes.
Then add the tomato paste, mix thoroughly, and let it cook for another five minutes.
Serve your potato, carrot, and leek soup immediately, hot, adding a drizzle of extra virgin olive oil or grated cheese to taste.
Notes
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