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Well, nothing is more comforting to face chilly evenings than this leek, carrot, and potato velouté. It’s a bit my little healthy cheat meal: simple, quick, and above all, super effective for feeling good. I warn you, I often add a bit more leeks because I love their taste, but after that, it’s up to you.
You see, the first time I tried, I forgot to cook the potatoes enough. The result? A grainy velouté. Anyway, one piece of advice: take your time, be patient, that’s the key. Otherwise, the magic happens with this classic leek-carrot-potato combination.
Personally, I mash everything with a fork at first, just to control the texture, and I go really gently with the immersion blender. That’s how I learned to avoid splashes all over the kitchen. And then, don’t forget to add a bit of cream for that creaminess that makes all the difference.
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Oh, and one thing I love is finishing with a fresh twist from the pepper mill on top, sometimes a hint of nutmeg. It’s simple, but it changes everything. Well, enough talk, let’s get down to business.
Essential ingredients for a leek, carrot, and potato velouté
- 3 large leeks (just the white part and a bit of the green, that’s where the flavor is concentrated)
- 3 medium carrots, peeled and sliced into rounds
- 4 medium potatoes, peeled and cut into cubes
- 1 onion (the less you put, the better in my opinion, but there still has to be some taste)
- 1 liter of vegetable broth (my personal touch, I go for homemade, but a cube is okay too)
- 15 cl of fresh cream or plant-based cream for a lighter version
- 1 tablespoon of olive oil
- Salt, pepper to your liking
- Grated nutmeg (optional but divine)
How to easily prepare this homemade leek, carrot, and potato velouté
- Start by cleaning the leeks: I cut off the roots and the dark green, split them lengthwise and rinse well to get rid of the sand. It’s a bit annoying but essential.
- In a large pot, sauté the chopped onion in olive oil until it becomes translucent. Smells good already, right?
- Add the leeks, carrots, and potatoes. Stir a bit, let the vegetables sweat for a few minutes.
- Pour the broth until it covers the vegetables, bring to a boil then reduce to low heat and cook for 25 to 30 minutes, until the vegetables are tender.
- Here goes the blending! First with a fork if you’re like me, then with an immersion blender for a nice smooth and velvety texture. Watch your hands and the splashing soup!
- Stir in the cream, salt, pepper, and grate a bit of nutmeg if you’re feeling like it. Heat for another 5 minutes without boiling.
Kitchen tools to make your velouté hassle-free
- A large pot with a good base to prevent sticking
- A sharp knife because cutting leeks can be tedious otherwise
- A cutting board (preferably a large one, we like to spread out the vegetables)
- An immersion blender for the perfect velvety texture
- A fork (believe me, for old-school mashing at first, it helps)
- A ladle to serve hot, that’s nicer too
Some tips to vary this classic recipe according to your taste
- Try with a hint of curry or cumin to give an oriental twist
- For a vegan version, replace the cream with coconut milk, it’s ultra indulgent
- Add fresh herbs, like parsley or chives, at the last moment
- Grill small bacon bits or crushed hazelnuts for the top, it adds crunch and changes everything
This leek, carrot, and potato velouté often keeps me company when I’m feeling down or looking for a fuss-free dinner that still has flavor. In 2025, with the focus on local and seasonal products, you can only appreciate this classic that reinvents itself so easily.
And honestly, nothing beats the simplicity of a nice hot bowl that wraps you up. Plus, you can prepare it in advance and reheat it without any problem, which is good to know when life gets a bit hectic.
If you try the recipe, tell me how you made it your own way, if you found the right amount of leeks (personally, mine is quite generous) and especially if you have a secret tip to share.
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