Ingredients:
2 Tbsp olive oil
1 lb onions, about 3, to yield 3 cups chopped
2 tsp salt, plus more to adjust
3 garlic cloves, minced, to yield about 1 tablespoon
¾ lb unpeeled carrots, about 4 medium, to yield 2 cups chopped
4 medium celery ribs, to yield about 2 cups chopped
1½ lb leeks, about 5 medium, to yield 3 cups white and light green parts halved lengthwise and sliced
3 lb thin-skinned potatoes, about 10, to yield 10 cups chopped
6 cups water
2 cups whole milk
4 Tbsp butter
Equipment:
Chef’s knife
Cutting board
8-quart pot with lid
Bowls
Measuring cups and spoons
Wooden spatula or spoon
Blender or an immersion blender
Ladle
Pot holders, dish cloth
Directions:
- Prepare all veggies by washing, chopping, slicing, or mincing them as noted in the ingredients list.
- Warm an 8-quart pot over medium-high heat for 1 minute. Add the olive oil, onion and salt. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are softened, about 15 minutes. Add the garlic, stir together, cover and cook for a minute more.
- Stir in the carrots and celery, cover and cook for 10 minutes. Next, add the leeks and potatoes. Stir, cover, and cook together for another 10 minutes.
- Carefully add the water to the pot. Bring it to a boil, then uncover and reduce the heat to a simmer and cook until the vegetables are tender, about 20 minutes. Remove from the heat.
- For a creamy texture, carefully submerge the blade of an immersion blender into the soup, turn it on and move it around the pot to puree the soup. Or, ladle small batches into a blender or food processor and blend just until smooth. Avoid over-processing, as the potatoes will become gummy.
- Warm the soup over medium heat, stirring frequently to prevent sticking and burning. Stir in the milk, butter and black pepper. Simmer for a few minutes to blend the flavors. Turn off the heat and stir in the chives, parsley and tarragon. Taste and adjust.