Leek, Potato & Carrot Soup

Category: Carrots, Leeks, Potatoes

Servings: 4 persons


  • 1–2 cups chopped kale, chard, or spinach
  • 3 cups carrots, shredded
  • 3 lb. potatoes, cubed (Yukon or red)
  • 2–3 leeks, thinly sliced
  • 2 cans chicken or vegetable broth
  • 2 C water
  • 1/2 cup milk or half & half (optional)
  • 1/2 tsp. cumin
  • 2 cloves garlic, chopped
  • salt & pepper to taste
  • flour


  1. Bring potatoes to a boil in the broth and water; turn down to simmer. Sauté leeks and garlic in a little oil. When potatoes are about half done, add leeks and garlic, carrots, greens, and seasonings. Simmer until potatoes are tender. Bring to a slow boil. Mix flour with a little water and gradually add to soup until desired thickness is reached. Remove from heat. Add milk or cream if desired.