There is nothing I find more satisfying than a big bowl of warm soup this time of year! My Carrot, Leek, & Potato Soup is filled with fresh vegetables that are cooked until just tender, then puréed into a thick and luscious soup that is perfect for a cool evening dining al fresco, a casual supper, or a weekend lunch. In fact, this soup is so hearty that all you need to serve alongside it is a basket a crusty French bread, a green salad, and a bold red wine—the ultimate in casual yet chic comfort food! Best of all, you can store containers filled with this fabulous soup in the freezer for those extra-chilly nights when only a bowl of piping hot stick-to-your-ribs kind of soup will do!
Carrot, Leek, & Potato Soup
Ingredients (makes 5 quarts)
Yellow Onion – 1 small, ½-inch dice
Red Onion – 1 small, ½-inch dice
Leeks – 7 stalks, washed, ½-inch dice, both light green and white parts
Carrots – 6 large, peeled, ½-inch dice
Yukon Gold Potato’s – 5 large, peeled, ½-inch dice
Red Pepper – 1 large, ½-inch dice
Garlic – 8 cloves, rough chopped
Butter – 12 tablespoons, unsalted
Parsley – ½ cup, rough chopped, flat leaf, plus more for garnish
Thyme – 2 tablespoons, rough chopped
Black Pepper – 2½ teaspoon, freshly cracked
Sea Salt – 2 teaspoons
Vegetable Stock – 10 cups
Half and Half – 1½ cups
Parmigiano-Reggiano – freshly grated, for garnish
In a large heavy bottomed pan or stockpot set over medium heat, add the butter.
Once the butter is hot, add the leeks, as well as both yellow and red onions, red peppers, garlic, parsley and thyme. Cover and cook for 12-14 minutes, stirring occasionally.
Next, add the vegetable stock, salt, pepper, potatoes, and carrots. Bring to a boil, then lower the heat and simmer covered for 20 minutes, or until the potatoes and carrots are tender.
Working in small batches, transfer the soup into the bowl of a food processor fitted with a steel blade, and process until coarsely puréed.
Return the puréed soup back into the pot. Whisk in the half and half and re-heat over medium heat until hot.
Ladle into individual serving bowls and garnish with fresh parsley and freshly grated Parmigiano-Reggiano cheese.