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Potato Leek Soup with Caramelized Tri Colored Carrots Recipe:

4 - 6 Servings

Ingredients

  • 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

Instructions

  1. 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)
  2. Add the garlic and saute until the garlic just becomes lightly golden.
  3. While onions are cooking, wash the leek really well, there is always dirt on the inside of the leaves. Cut into quarters after you wash it and thinly slice.
  4. 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)
  5. Add the leeks to the onions when the wine is reduced and continue sauteing until the leek is soft. (about 3 - 5 minutes)
  6. Dice the potatoes and put in a bowl of water.
  7. Drain the potatoes and add to the leeks along with the water, thyme, tarragon, rosemary, bay leaf, salt and pepper.
  8. 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)
  9. 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. Simmer 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.
  10. 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.

Recipe Notes

*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.