Creamy Potato, Carrot, and Leek Soup

Recipe View In a large stockpot or Dutch oven, melt the butter over medium-high heat. (2 minutes)

Recipe View Add the chopped leeks and celery. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Be careful not to brown the leeks. (7 minutes)

Recipe View Pour in the chicken and vegetable broths. Add the diced potatoes, chopped carrots, salt, and bay leaf. Bring the mixture to a boil. (5 minutes)

Recipe View Once boiling, reduce the heat to low, cover, and simmer until the potatoes and carrots are very tender, about 20-25 minutes. (25 minutes)

Recipe View Remove the bay leaf from the soup and discard. (1 minute)

Recipe View Using an immersion blender, carefully blend the soup until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being cautious of the hot liquid. (5 minutes)

Recipe View Stir in the heavy cream. Reduce the heat to medium-low and gently simmer for another 10-15 minutes, or until the soup has thickened to your desired consistency. Be careful not to boil. (15 minutes)

Recipe View Taste and adjust seasoning with additional salt if needed. Serve hot, garnished with a swirl of cream, fresh herbs, or a sprinkle of croutons, if desired.