Creamy Leek, Carrot and Potato SoupClick to Play

Creamy Leek, Carrot and Potato Soup

Mary Ann Esposito

A lovely passato (pureed soup) is made with simple ingredients already on hand.

Serves 4 to 6


5 ounces butter
2 cups small bread cubes
2 leeks, dark green tops removed and discarded, leeks washed and diced
2 large carrots, peeled and diced
2 medium potatoes, peeled and diced
4 cups hot vegetable broth
1/2 cup milk
1/4 cup minced parsley


Melt 2 tablespoons butter melted in a small non-stick sauté pan. Add the bread cubes and brown them. Transfer them to absorbent paper and set aside.

Melt the remaining butter in a soup pot; add the leeks, carrots and potatoes and cook until soft but not brown. Add the broth, bring to a boil, lower the heat to simmer and cook 30 minutes. Use an immersion blender to puree the soup. If the soup is too thick, stir in just enough milk to thin it down. Serve it hot with a sprinkling of parsley and croutons.

This recipe is featured on show 2314 - Three Creamy Soups.

item recipe is featured in Episode 2314 of Season 23.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"


Leave a comment

  1. Lawyer's avatar


    | Permalink
    This looks so lovely.

Leave a Comment