![](https://cdn.statically.io/img/www.allrecipes.com/thmb/BaAbFPURCGLE4tCmg-vR0IXEQA4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1090947-ebb6b33939744568b1fee60b8e6f548a.jpg)
Ingredients
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2 tablespoons butter
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4 leeks, chopped
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4 celery stalks, chopped
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4 cups chicken broth
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4 cups vegetable broth
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6 large potatoes, diced
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5 carrots, chopped
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2 teaspoons salt
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1 bay leaf
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1 cup heavy whipping cream
Directions
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Melt butter in a stockpot over medium-high heat. Add leeks and celery; cook and stir until softened, 3 to 5 minutes.
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Add broth, potatoes, carrots, salt, and bay leaf; bring to a boil. Cook until potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
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Blend soup with an immersion blender until smooth. Stir cream into blended soup. Reduce the heat to medium-low and simmer until thickened, about 20 minutes.
Nutrition Facts (per serving)
416 | Calories |
15g | Fat |
64g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 416 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 9g | 44% |
Cholesterol 51mg | 17% |
Sodium 1413mg | 61% |
Total Carbohydrate 64g | 23% |
Dietary Fiber 9g | 33% |
Total Sugars 9g | |
Protein 9g | 17% |
Vitamin C 64mg | 71% |
Calcium 122mg | 9% |
Iron 4mg | 19% |
Potassium 1522mg | 32% |
* 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.