When I was a kid, my family used to tell me I was going to turn into a potato, because I ate so many. Baked potatoes, mashed potatoes, french fries, doesn’t matter. If it’s a potato, chances are I will love it.
As I’ve grown up over the years, my tastes have become more sophisticated, but my love of potatoes has never waned. This Potato Leek soup is a warm hearty fall soup and a great way to get your potato fix.
I paired this soup with a super simple grilled “cheese” sandwich made with Udi’s White Rice bread and Galaxy Mozzarella Rice Cheese.
Purple Potato Leek Soup
6 Tb. Butter
1/4 c. Garlic
1 1/2 c. Leeks, diced
1 c. Celery, diced
1 tsp. Sea salt
1 Tb. Tarragon
1/4 – 1/2 tsp. Cayenne
1/2 tsp. Black pepper
1 c. White Wine
6 – 8 c. Potatoes, peeled and quartered
4 – 6 c. Chicken or Vegetable Stock
1 c. Carrots, sliced
1/4 c. Fresh Basil, chopped
Sea salt and Pepper to taste
Heat soup pot on high heat. Add 3 Tb. butter or oil to pot.
Add garlic, leeks and celery and saute until slightly translucent.
Add tarragon, cayenne, salt and pepper. Mix well and add white wine.
Stir while wine soaks into vegetables and reduces.
Add potatoes, stir and saute for a few minutes.
Add stock. Bring to a boil, then reduce heat to a medium – low simmer.
Let cook until potatoes are falling apart. Remove from heat.
Puree with immersion blender to desired thickness.
Return to heat and add the carrots and remaining butter.
Bring back up to a boil and then let simmer until carrots are cooked.
Top bowls of soup with a pinch of fresh basil.