Carrot Leek Potato Soup

Three humble vegetables, a bit of stock, and less than 30 minutes of your time are all that stand between you and this beautiful bowl of carrot leek potato soup. It’s really that easy — this is British comfort food personified.

Leek soup is basically an institution in both the U.K. and France. I’m on a mission to document the variations; I’ve already published cauliflower potato leek soup and celery leek soup (I highly recommend trying both!).

Soup is one of the oldest European meals still popular today. In fact, soup (blended, not chunky) is called potage in French — the same word used in Medieval Europe.

French women sometimes eat simple leek soup as a weight-loss food. But here in the U.K., there’s none of that. It’s a dish your Mum makes for you when you’re under the weather, or a meal you’d whip up when the frost begins to bite and the world needs some warmth.

Speaking of Mums, mine always added a handful of diced carrot to her classic leek and potato soup.

She said it just a little bit for sweetness and colour, but I think she did it mostly because there was invariably a loose carrot knocking about the veg drawer that needed using!

That’s where I got the idea for this recipe, which elevates the humble carrot from an afterthought to an equal player. The result is magical.

Carrot does indeed bring sweetness — not enough to become overbearing — while the leek adds the savoury, almost umami-like quality that keeps you eating. Potato is a background player, working to create a divinely velvety, creamy texture.

I like to stir through a little grated cheddar, which adds a sharp complexity. It’s a perfect marriage with the mild pungency of leeks.

🥕 What Ingredients You’ll Need For Carrot Leek Potato Soup

This is a stripped-back, minimal recipe: you need vegetables, stock, and a few store-cupboard spices to amp up the natural flavour of your veggies. That’s it!

• Carrots: Sweet, earthy, and full of good nutrients, as per Healthline. While heirloom or organic bunched carrots (with greens, so you can make pesto) are best, standard wonky supermarket carrots are just fine. The root veg also adds a gorgeous sunny colour to our soup.
• Potato: Once blended, they’ll add body and a velvety texture. Floury/starchy potatoes like King Edward or Maris Piper are best for this reason.
• Leeks: Gives you that gentle, sweet onion flavour. Wash them properly!
• Garlic: Complements the mellow savoury depth of leeks.
• Oil: Just a little, to sweat down our aromatics nicely.
• Vegetable stock cube: I use Kallo or Marigold, but honestly any vegetable bouillon cube you like will do the job. You can also use liquid stock.
• Fine sea salt: To taste. How much you add depends on whether you use low sodium stock.
• Cracked black pepper: Adds gentle warmth and a bit of bite.
• Cheddar: I use mature or extra-mature cheddar for the sharp complexity. If you want even more flavour, use extra-mature smoked cheddar. This is optional; I cover vegan alternatives further below.

Important! Some traditionally made cheddar still uses animal rennet, which isn’t vegetarian-friendly. While most supermarket brands use plant or microbial rennet — making them vegetarian — it’s always a good idea to check the label before buying.

Now, like all good soups, this carrot leek potato soup needs a tasty topping:

• Smoked paprika: It adds a subtle smoky flavour that builds so much depth of flavour. Paprika is a natural pairing with carrots and also adds a pop of colour.
• Herbs: Whatever you fancy, really. Here, I’ve used spring onions to echo the leek in the body of the soup. Crispy leeks or shallots would be excellent for texture, although not technically herbs! Parsley is a traditional choice.

Using the Green Part of the Leeks

Most recipes dissuade you from using the darker green top parts of leeks.

My Mum was a “waste not want not” person — zero waste before it hit mainstream — and always used the whole leek. I’ve followed suit.

Although some say the green parts of leeks are fibrous, I’ve not found that the case.

In my experience, the top part of leeks is the most flavourful. It has a robust, less mild onion-like flavour that’s incredible in soup.

Of course, the main thing to remember when using leeks in recipes is to clean them really well. The insides often have grit and soil that must be washed out before use.

Adapting This Recipe For Allergies and Dietary Requirements

This carrot leek potato soup is naturally vegetarian and can easily be made vegan by omitting the cheddar at the end. If you want to bring back a little nuance and umami, use nutritional yeast, a vegan powerhouse of flavour.

This recipe is also gluten-free! However, if you’re using a stock cube/vegetable bouillon, it’s worth double-checking the label to ensure there’s no sneaky gluten.

Carrot leek potato soup is also nut-free and soy-free. All in all, it’s a great recipe for feeding a crowd, since it’s so inclusive!

🥔 How to Make Carrot Leek Potato Soup (Step-by-Step Photos)

This is a one-pot dish (less washing up, yay!). Everything goes in the same pot, simmers away, and then gets puréed until silky smooth.

It’s definitely up for an award … the easiest soup you’ll ever make!

🗒️ Things I’ve Learnt to Make Perfect Carrot Leek Potato Soup Every Time

Always, always clean your leeks. Unless you’re lucky, your leeks are probably hiding a lot of dirt and grime that has to come out before you cook your soup. I like to chop then clean with plenty of water, to ensure I get in all the nooks and crannies.

Cut your vegetables roughly the same size so everything cooks evenly. While you’re blending it anyway, you don’t want the carrots to be soft but the potatoes rock hard!

Don’t rush the leek-softening stage. Yes, this soup is a quick-to-cook dish. But if you’re going to take your time at any point, it’s this one. Let the leeks cook gently until soft and sweet, since this is where most of your flavour lies.

Add the cheese while the soup is off the heat to avoid the texture turning grainy. I like to stir it through right before serving.

Adjust consistency with water or stock. If your soup is too thick after blending, just add a splash more liquid until it’s how you like it. Conversely, if it’s too thin, simmer for a few minutes to thicken.

❄️ Storing Carrot Leek Potato Soup

Fridge: The soup keeps brilliantly for up to four days in an airtight container. It’s a great option for meal-prepping throughout the week (my sister, a Nurse, does exactly this!).

Freeze: Let the soup cool completely first, then portion it into freezer-safe containers or bags (bags take up less space). It’ll keep for three months. I recommend storing in individual portions and labelling (otherwise you might end up eating moong masoor dal instead of carrot leek potato soup!).

Reheat from fridge: Just warm the soup gently in a pot over medium heat. Stir it occasionally and a splash of water to loosen (like most dishes, soup thickens as it sits).

Reheat from freezer: Either defrost in the fridge overnight or reheat directly from frozen — this will take upwards of 15 minutes. Make sure it’s scolding hot before serving and don’t reheat more than once.

🍞 Serving Suggestions For Carrot Leek Potato Soup

This soup is crying out for crusty bread and good butter — toasted if you like the textural contrast, or soft if you like the bread to absorb more of the flavours.

A chunk of rustic sourdough is never wrong, but an English country cob serves the purpose just as well. I’m partial to a French baguette with my soup, too!

Grilled cheese sandwiches (made with cheddar, obviously) or cheesy garlic bread make the meal slightly more substantial and more appealing to little ‘uns.

Carrot leek and potato soup also pairs beautifully with a simple green salad. See: Arugula and spinach salad or Greek lettuce salad.