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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
