Carrot & Leek Soup

  • This recipe makes two different types of soup – two ways –  chunky and creamed.
  • A light vegetable stock is the basis of this soup.


  • 4 large carrots
  • 2-3 leeks
  • 2 medium potatoes
  • 2 to 3 tablespoons of butter
  • 1½ litres of vegetable stock
  • Salt & Pepper to taste
  • *
  • Several tablespoonfuls of soured cream for the creamed soup


  • Chop the leeks into small slices.
  • Fry them lightly in the butter.
  • Peel and chop the carrots.
  • Peel and chop the potatoes into small chunks.
  • Add then all to the stock.
  • Bring to the boil.
  • Simmer till the vegetable are soft.
  • *
  • Check the seasoning and serve.

Creamy version

  • Purée the vegetables – a stick blender is good for this.
  • Add the soured cream and serve.
  • Served in:
  • Royal Stafford – Blossom Time
  • Midwinter – Spanish Garden

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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