Leek and Carrot Soup with Half and Half

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A smooth, aromatic soup with tender leeks and carrots, finished with half and half for a luxurious, velvety texture. This French-inspired soup recipe, ready in about 45 minutes, pairs Leeks, Carrots, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Leeks
• 1.5 cups Carrots
• 1/2 cup Yellow onion
• 2 cloves Garlic
• 4 cups Vegetable stock
• 1/2 cup Half and half
• 2 tablespoons Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 tablespoons Fresh chives

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Melt 2 tablespoons butter in a large pot over medium heat. Add 2 cups cleaned, sliced leeks, 1.5 cups diced carrots, 1/2 cup diced onion, and 2 minced garlic cloves. Cook for 8 minutes until vegetables are softened.
2. Step 2: Pour in 4 cups vegetable stock, bring to a simmer, cover, and cook for 20 minutes until vegetables are very tender.
3. Step 3: Remove from heat and blend with an immersion blender until completely smooth (or transfer to a blender in batches).
4. Step 4: Return soup to pot, stir in 1/2 cup half and half, and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Warm over low heat for 3 minutes without boiling.
5. Step 5: Serve hot, garnished with 2 tablespoons chopped fresh chives.