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This take on a classic French soup combines potatoes, leeks, carrots and tomatoes.
Course Dinner, Lunch
Cuisine French
Servings 4


  • 2 tablespoons vegetable oil
  • 1 yellow onion, medium sized diced 1/2 inch
  • 2 tablespoons garlic minced
  • 1 teaspoon dry thyme
  • 2 cups Kennebec potatoes diced 1/2 inch
  • 1 cup ½-inch diced carrots
  • 1 cup hin-sliced leeks
  • 1/2 cup dry white wine
  • 1 quart vegetable stock
  • 1 cup cream
  • 1 teaspoons kosher salt
  • 25 turns of a black pepper grinder


  • In a 4-quart saucepan on medium heat, add the oil, onion, garlic and thyme. Stirring often, cooking for 1 minute.
  • Add the potatoes, carrots and leeks. Stir to combine. Add wine and stock and continue cooking at a good simmer for 25–30 minutes, or until the carrots are completely soft.
  • Remove ½ of the soup from the pan and purée in a blender or food processor until smooth, then add back to the pot. Add the cream, salt and pepper.
  • Serve in warm bowls with a wedge of crusty bread.
Keyword carrot Soup