Carrot-Leek Soup with Thyme

Carrot-Leek Soup with Thyme

5 reviews, 4.5 star(s). 100% would make again

Ready in 1h

Try this Carrot-Leek Soup with Thyme recipe, or contribute your own.

"this was a very flavorful soup. I would definitely recommend the sweet potato suggestion - it really gave some depth to the soup."


6 c Vegetable stock
Salt and pepper
1/2 lb Potatoes; peeled and sliced
1 tb Unsalted butter
Gruyère cheese; grated
1 lg Leek; white part only
2 Garlic; minced
1/2 ts Dried thyme
1 tb Fresh thyme; chopped
2 tb Light olive oil
1 1/2 lb Carrots; sliced 1/4" thick
2 tb Heavy cream; OPTIONAL

Original recipe makes 1



Make the stock and keep it warm over low heat. Heat 1 T. of the olive oil and butter in a soup pot; add the carrots, 1/2 tsp. salt and a pinch of pepper. Saute over medium heat until the carrots begin to glisten and release their juices, about 10 minutes. A 1 c. stock, stirring and scraping the bottom of the pot to loosen the sugars. A 3 more cups of the stock and the potatoes; bring the soup to a gentle boil, reduce heat and simmer, covered, for about 30 minutes, until the carrots are very tender. Add 2 more cups of stock and puree in a blender or food processor until smooth. Return to the pot and cook over low heat. While the soup is cooking, cut leek in half lengthwise, wash and thinly slice. Heat 1 T. olive oil in a saute pan and add the leeks, garlic, 1/2 tsp. salt, dried thyme and a pinch of pepper. Cover and cook over medium heat until the leeks are tender, 5 to 7 minutes. (The water on the washed leeks will help to wilt them.) Add the leeks to the carrot puree and cook, uncovered, over low heat for another 30 minutes. Add cream if youre using it and season with salt and a few pinches of pepper to taste. Garnish each serving with Gruyere cheese and sprinkle with fresh thyme. Make 9 to 10 cups. TIP: If the flavor of the carrots is lacking, add a sweet potato to the soup to sweeten and bring out the flavors. NOTE: "Make this smooth, light soup in the spring with sweet carrots and tender, pale green leeks. Its the carrots that make this soup delicious, so use the most flavorful ones you can find." Recipe by: Fields of Greens - Annie Somerville Posted to MC-Recipe Digest V1 #898 by on Nov 10, 1997

Alert editor   

Carrot - Leek Soup with Thyme

Carrot leek soup with garnish

Calories Per Serving: 1840 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Carrot-Leek Soup with Thyme

Rating (optional):

sign in to add your comment

Learn more

Get seasonal ideas by email


Add my review

Just made an eaten it :-) delicious! ! Didnt bother with milk or cream added sweet potato as had some. Will defo make again.
sheronwightman 1y ago

As a soup lover, this is a new favorite! I skipped the milk, used only 2 small potatoes and added more leeks.
Molleee 3y ago

The fresh thyme adds lots of flavor..
tabshn 4y ago

this was a very flavorful soup. I would definitely recommend the sweet potato suggestion - it really gave some depth to the soup.
cynlor 4y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free