Leek and Carrot Soup with Half and Half
A smooth, aromatic soup with tender leeks and carrots, finished with half and half for a luxurious, velvety texture. This french-inspired soups 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Pour in 4 cups vegetable stock, bring to a simmer, cover, and cook for 20 minutes until vegetables are very tender.
- Step 3: Remove from heat and blend with an immersion blender until completely smooth (or transfer to a blender in batches).
- 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.
- Step 5: Serve hot, garnished with 2 tablespoons chopped fresh chives.
Frequently asked questions
How long does Leek and Carrot Soup with Half and Half take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Leek and Carrot Soup with Half and Half?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep leeks from drying out.
Can I substitute ingredients in Leek and Carrot Soup with Half and Half?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Leek and Carrot Soup with Half and Half for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Leek and Carrot Soup with Half and Half?
French soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So much better than takeout. We'll never order french delivery again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
