Leek, Carrot & Potato Soup. Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Trim and discard dark-green parts from leeks. Rinse well in cold water to remove grit.
Melt the butter in a wide pot over medium heat. Remove leeks from pan and set aside. Mix in flour until all of the butter is absorbed. You can cook Leek, Carrot & Potato Soup using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Leek, Carrot & Potato Soup
Gradually whisk in milk to make a smooth sauce. Add salt, pepper, mustard powder and thyme. While the oven is heating, wash the carrots and remove the stems. The Leek & The Carrot – A seasonal recipe blog about farming, life, love and marriage Featured Beet & Kale Salad with Maple Balsamic Vinaigrette Ramp Round-Up + a little life update This post was originally published on my new Substack newsletter platform!!
Leek, Carrot & Potato Soup instructions
Yes, that's right, my writing and recipe developing is moving to a new platform! Brush a dish with oil (earthenware is recommended) and mix the potatoes, carrots and leeks in the dish along with the parsley or basil, salt and pepper. This simple Polish/Ukrainian leek salad consists of raw leeks, shredded carrots, chopped apple, and mayo (or sour cream, or a mix of the two). You can think of it as coleslaw's spicy, cabbage-less cousin – grassy, crunchy, and fresh. It makes a great side dish for rich foods like BBQ and braises.