![](https://cdn.statically.io/img/www.allrecipes.com/thmb/XtEyOhyLrKN_yO-5Lhr_hjjSgVA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/995236-bcec0dcb04d54ea492582abd4c9429e3.jpg)
Ingredients
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¼ cup butter
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1 large yellow onion, chopped
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2 leeks, white and pale-green parts only, rinsed and coarsely chopped
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4 cloves garlic, smashed
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1 stalk celery, cut into chunks
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4 cups vegetable stock
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5 potatoes, peeled and cubed
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1 cup vegetable stock
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1 ¼ cups sliced baby carrots
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3 tablespoons chopped green onion
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¾ cup heavy cream
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salt and ground black pepper to taste
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6 tablespoons shredded Cheddar cheese (Optional)
Directions
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Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
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Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
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Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
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Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
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Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
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Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
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Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
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Season with salt and pepper; top with Cheddar cheese to serve.
Nutrition Facts (per serving)
408 | Calories |
22g | Fat |
46g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 408 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 14g | 68% |
Cholesterol 70mg | 23% |
Sodium 544mg | 24% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 7g | 24% |
Total Sugars 8g | |
Protein 8g | 17% |
Vitamin C 43mg | 47% |
Calcium 159mg | 12% |
Iron 3mg | 15% |
Potassium 964mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.