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Carrot and Leek Soup

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Carrot and Leek Soup

The perfect carrot and leek soup recipe with a picture and simple step-by-step instructions.

  • 1 Kg Leek
  • 1 Kg Carrots
  • 1 Size Onion
  • 1 Potato
  • 100 g Ham cubes
  • 400 g Processed herb cheese
  • 1 tbsp Butter
  • Salt
  • Pepper from the grinder
  • Marjoram
  • 1,5 liter Vegetable broth
  1. Peel and dice the onion and sauté with the diced ham in the butter until translucent
  2. Cut the leek into rings, the potato into cubes and the carrots into slices, add to the onion, sauté and deglaze with the stock, season with salt, pepper and marjoram and let everything simmer for about 20 minutes.
  3. Stir in the processed cheese, let it melt and serve with bread.
Dinner
European
carrot and leek soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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