Potato Leek Soup with Caramelized Tri Colored Carrots

Love, love, love, this Potato Leek Soup!  It’s hearty, flavorful and colorful all at the same time!

Potato Leek Soup I know it’s not soup weather for some of you, but here in Northern California we have had some foggy overcast days and it had me craving a comforting soup.  I thought this would be the perfect soup to make because my niece who is vegan was coming for a visit.  Because I am not a vegan, I added shredded Gruyère cheese on top and put it under the broiler until the cheese was nice and bubbly.  Dip some crusty bread into it and you have yourself a very satisfying meal!

Potato Leek Soup This soup is great with a nice glass of Sauvignon Blanc or light Pinot Noir

3U9A7059 Recipe: 4 – 6 Servings
  • 1/2 White Onion – diced
  • 1 Shallot – minced
  • 1 – 2 Tablespoons Extra Virgin Olive Oil
  • 3 Cloves Garlic –  minced
  • 1 Large Leek – washed – cut into quarters and thinly sliced
  • 2 Vegetable Bouillon Cube (salt-free)
  • 1/3 Cup + 2 Tablespoons Dry White Wine (I used a Sauvignon Blanc)
  • 4 – 5 Tri Colored Carrots (of course you can use regular carrots) – thinly sliced
  • 2 Large Yellow Potatoes (about 3 cups) –  bite size chunks
  • 5 Cups Filtered Water + 1/4 Cup
  • 1 Bay Leaf
  • 1 Tablespoon Fresh Thyme or 1/2 Teaspoon Dried
  • 1 Tablespoon Fresh Tarragon
  • 1 Tablespoon Fresh Rosemary – grind in coffee grinder – or mince well
  • 1 Tablespoon Sea Salt – or to taste
  • 1/2 Teaspoon Black Pepper
  • Gruyère Cheese (optional) – shredded

 Add the onion and shallot to a 5 1/2 quart pot and add 2 tablespoons of olive oil.  Saute on medium-low heat until the onions are fairly soft. (about 5 minutes) Add the garlic and saute until the garlic just becomes lightly golden.

 While onions are cooking, wash the leek really well, there is always dirt on the inside.  If you have never cooked with leek before, watch this how to video, follow the first instructions but cut into quarters after you wash it.

 When the garlic is lightly golden, add the bouillon cubes and wine then mash the bouillon and reduce to a syrup. (about 2 -3 minutes)

Add the leeks to the onions when the wine is reduced and continue sauteing until the leek is soft. (about 3 – 5 minutes)

Dice the potatoes and put in a bowl of water.

Drain the potatoes and add to the leeks along with the water, thyme, tarragon, rosemary, bay leaf, salt and pepper.   Turn the heat to high and bring to a boil then reduce heat to medium and simmer until the potatoes are very soft (about 40 minutes)

 In a separate saute pan add carrots, 2 tablespoons of wine, 2 tablespoons of water, a dash of olive oil, a dash of salt and pepper.  Sautee on medium heat covered until they are soft and the liquid reduces.  It can happen fast, so make sure to check on them (about 5 minutes).  Add a tablespoon olive oil to deglaze.  Set aside.

 Puree a third of the soup in a food processor or with an immersion blender, pour back into the pot and add the carrots.  Cook for a couple of minutes to reheat the carrots.

*A great addition to this soup is to top it with Gruyère cheese and either let it melt on its own or put it under the broiler for a couple of minutes until bubbly.

3U9A7093 Health Benefits:

Yellow Potatoes – Yukon gold – content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke.  They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron, which helps the body absorb the C. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss,

Leeks allicin content reduces cholesterol production, blood pressure, blood vessel stiffness and protects the lining. Leeks help chronic low-level inflammations like in diabetes, obesity and rheumatoid arthritis.  They contain polyphenols that are known to be strong antioxidants that fight against free radicals, which help with chronic disease and aging. They are good sources of vitamin-A, C and K.

Carrots contain beta-carotene that is then converted into vitamin A in your liver and helps restore vision. They lower the risk of coronary heart disease and are high in antioxidants that help in cancer prevention. They may also help with blood sugar regulation, delay the effects of aging, and improve the immune system.

Leave a Reply