Creamy Vegetable Soup with Leeks

Creamy vegetable soup in a blue bowl with a slice of toasted bread.

Creamy Vegetable Soup with Leeks

Course Soup

Cuisine American

Keyword Low Sodium Broth, Nutmeg, Chicken Broth, Broth, Potato, Cayenne, Garlic Powder, Garlic Cloves, Carrots, Carrot, Garlic, Frozen Corn, Vegetable Broth, Corn, Cayenne Pepper, Leeks, Potatoes, Oregano

Cooking Method Stovetop

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 260kcal

Author Adapted from: LeelaLicious.com

Equipment

Stovetop
Blender
Large Pot

Ingredients

3 Tablespoons Olive Oil
3 Leeks Stalks
3 Garlic Cloves Minced
1 cup Corn Frozen
4 Potatoes Medium; peeled and diced
2 Carrots Medium; peeled and diced
4 cups Broth Reduced-sodium; chicken or vegetable
½ teaspoon Nutmeg
½ teaspoon Oregano
½ teaspoon Ground Black Pepper
¼ teaspoon Cayenne Pepper Optional

Instructions

In a large pot, heat the olive oil over medium heat.
Cut off the root ends and dark green tops of the leeks. Slice the white/light-green stalks lengthwise, clean thoroughly, cut into small pieces.
Add the leeks, garlic, and frozen corn to the pot, and cook for a few minutes until the leeks have softened and the corn thawed. Add the potatoes and carrots and broth. All the vegetables should be covered in liquid.
Bring to a boil, then turn to low heat, simmer until the potatoes and carrots are soft- about 20 minutes.
Puree about half the soup in a blender. Add the pureed soup back to the pot. Season with nutmeg, oregano, black pepper, and cayenne pepper (if using).

Nutrition