Creamy, cozy, and hearty, this Potato Carrot and Leek Soup is the perfect easy, veggie packed soup to get you through the chilly Fall days – although it’s great all year round! Anti-inflammatory, packed with antioxidants, and gut-supporting ingredients, it’s not only super nourishing but so flavorful! It’s dairy-free, gluten-free, and super customizable!
aIf you’re craving a cozy, nourishing bowl of comfort, this Healthy Carrot Potato Leek Soup is about to become your new favorite. It’s creamy without cream, packed with wholesome veggies, and full of flavor that tastes like it simmered all day—yet it comes together surprisingly quickly. Perfect for weeknight dinners, meal prep, or warming up on chilly days, this soup is a true staple for any healthy kitchen.
Looking for more soup recipes to get you through fall!? Try my green goddess soup, vegan broccoli cheese soup, or healthy chicken pot pie soup!
Why You’ll Love This Carrot Potato Leek Soup
- Nutrient-packed: Carrots bring natural sweetness and beta carotene, while potatoes add creaminess and heartiness. Leeks give a subtle onion-like flavor without overpowering.
- Naturally healthy: This soup is gluten-free, dairy-free, and made with simple whole food ingredients.
- Budget-friendly: A short list of humble veggies turns into a deeply flavorful, satisfying meal.
- Great for meal prep: Stores well in the fridge or freezer, making it perfect for batch cooking.
Ingredients You’ll Need
To make this healthy carrot potato leek soup, you only need a few simple ingredients:
- Leeks – mild, slightly sweet, and aromatic while being PACKED with disease-fighting properties!
- Carrots – for sweetness and a vibrant color. They are packed with beta-carotene!
- Potatoes – to add creaminess and heartiness.
- Garlic – for flavor depth and inflammatory properties.
- Bone broth or veggie broth – the base of the soup. Bone broth adds extra gut-supporting benefits and protein!
- Olive oil – or avocado oil
- Fresh herbs & spices – paprika, turmeric, black pepper, sea salt
- Optional: Dairy-free cream, coconut milk, or cashews – this adds an extra layer of creaminess!
How to Make Carrot Potato Leek Soup
- Prep the veggies: Slice leeks (white and light green parts only), chop carrots, and dice potatoes.
- Sauté veggies & aromatics: In a large pot, heat olive oil and cook potatoes, carrots, leeks and garlic until soft and fragrant.
- Simmer: Pour in broth, season with herbs, salt, and pepper. Bring to a boil, then reduce heat and simmer until veggies are tender.
- Blend: Use an immersion blender or high powered blender to blend everything together to create the creamiest soup!
- Taste & adjust: Add extra seasoning or fresh herbs before serving.
Tips for the Best Soup
- For extra creaminess: Stir in a splash of coconut milk or cashew cream.
- Make it protein-packed: Add white beans or lentils for a heartier meal.
- Storage: Keep in the fridge up to 5 days, or freeze in portions for up to 3 months.
Serving Suggestions
This healthy carrot potato leek soup is delicious on its own, but even better paired with:
- Crusty sourdough bread or gluten-free toast
- A simple green salad
- Roasted chickpeas for a crunchy topping
More healthy recipes to try
- Crispy chicken snack wraps
- Healthy homemade cheesy gordita crunch
- Dill pickle salsa
- Crispy smashed potato salad
- Avocado guacamole deviled eggs
- Easy cornbread chili casserole
- Healthy chicken broccoli rice casserole
- Healthy chicken pot pie soup
- Japanese carrot ginger salad dressing
- Healthy broccoli salad
Tag me on Instagram @danishealthyeats if you try it—I’d love to see your snack wrap creations! If you love this recipe, it’d mean the world to me if you left a star rating & review below!
Potato Carrot & Leek Soup
Ingredients
- 4 1/2 cups bone broth or veggie broth *for a thicker soup, start with 4 cups.
- 2 tbsp olive or avocado oil
- 3 cloves garlic, minced
- 2 leeks, white part chopped into half moons
- 5 medium carrots
- 5 small/medium yellow potatoes
- 1/2 tsp turmeric
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper, to taste
- 2 tbsp chives
Instructions
- Add the oil to a large, deep pot. Add the potatoes and carrots and cook for 3-4 minutes. Stir in the leeks and garlic and cook for another 1-2 minutes.
- Pour in the broth, herbs, and seasonings and mix well. If you want a thicker soup, start with 4 cups broth and add more after blending if you want to thin it out. (see later steps).
- Bring the soup to a boil, then reduce to low/medium. Cover the pot and allow to cook on low-medium for 30-45 minutes until the potatoes are tender.
- Remove from the heat and allow to cool slightly. Carefully pour the soup mixture into a large blender OR use an immersion blender to blend it.
- Once smooth and creamy, you can taste & adjust any seasonings. Store in an air-tight container in the fridge & reheat prior to eating!
