Made from the remaining vegetables that linger in the potager garden long after the summer produce has faded, this humble one-pot potager soup still manages to steal the show whenever I serve it to guests. As with most soups, it’s best served alongside a freshly baked loaf of bread. The potager soup is at its smoothest when pureed in a high powered blender, but an immersion blender will do in a pinch.
Potager Soup
Ingredients
- 4 tbsp butter
- 2 pounds carrots, peeled and chopped
- 2 large leeks, cleaned and cut into 1" pieces
- 2 pounds small potatoes, halved
- 1 14 ounce jar chopped tomatoes
- 6 cups chicken, beef, or vegetable stock
- 1 cup sour cream
- Sea salt, to taste
Instructions
- In a heavy bottomed soup pot, melt the butter. Add in the carrots, potatoes, leeks, and tomatoes – along with a large pinch of salt. Begin to gently cook the vegetables for just five minutes or so, over medium-high heat, to get the soup started.
- Add in the chicken stock, cover the soup, and simmer for 20-30 minutes, until the vegetables are fork-tender.
- Remove the soup from the heat and it into a blender (you will probably need to do this in batches). Add in the sour cream and puree until completely smooth. If the soup is too thick at this point, a bit more chicken stock can be added.
- Season to taste with salt and pepper. Garnish with finely grated Parmesan or chopped herbs, if desired.
I have been following along now for some time and continually find myself struck by the beauty of the tradition you are weaving and fostering. The story that your work weaves is rich, and I am so happy to get to enjoy it through your posts and videos. Thank you for sharing! Its impact is one that allows me to carry your joy – for the process as well as the bounty – with me into my day and to see its values reflected in my own tasks, to-dos, and grace-filled moments. Cheers!
So impressed. So yummy.