It’s fall, yo. Soup making time. Potato, leek and carrot soup is perfect for fall and is really really easy to make really really well. Promise.
The important thing with making veggie soup is using good quality veggies. Potatoes, carrots, and leeks are all in season right now. The potatoes and carrots I used for my soup were from my Roxbury Farm CSA and the cream was a pastured variety from Hawthorne Valley Farms. When you’re relying on the flavors of the veggies to do most of the work, you want to make sure you use good quality, strong tasting veggies.
If I was really holding true to my cooking principles, I would’ve used fresh herbs instead of dried. Nobody’s perfect. Do the best you can (or the best you care to).
Potato, Leek, and Carrot Soup
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients (serves 6)
- 2 tablespoons butter (or olive oil)
- 5-6 potatoes, peeled and diced small
- 2 large carrots, peeled and shredded
- 2 leeks, light and white green parts only, sliced into thin rings
- 1 quart stock
- dill, rosemary, salt and pepper
- heavy cream
Heat the butter over medium heat in a large heavy saucepan. When it is melted, add the veggies. SPrinkle with salt and pepper and cook for about 3 minutes.
Add the stock and bring to a boil. Reduce to a simmer, cover, and cook until veggies are tender, about 20 minutes. Using an immersion blender, blend the veggies, leaving some chunks. You can also use a standard blender or food processor by taking about half of the soup and blending it until smooth.
Add dill and rosemary to taste and adjust salt as needed. Add cream until desired consistency – I used about 2/3 of a cup, but less (or even none) would be fine, too.