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.
- 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
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.