Home made chicken soup, chili and hot chocolate made from scratch have been a few of the traditional comfort foods that chase away the winter blues but let me add one more… Potato leek carrot soup!
Besides making enough for a great dinner, this recipe will make enough to freeze for those cold winter Arizona days.
Cold? Arizona? You bet! I live just a short gallop south of Flagstaff so cold winter winds and blizzards are common. In fact, the weather outlook is calling for a winter storm warning starting tonight. Let it snow, my larder is full and I’m roasty toasty warm. But, I digress so let’s get back to the soup.
My recipe makes about 18 – 20 cups. I freeze 3 cups at a time in freezer zip lock bags for future use. Doing this lets me microwave a 3 cup meal in less than 5 minutes. Just what I like when I get a hankering for something quick to eat.
So, if you want, print this one out and add it to your winter recipe list! JW
6 leeks – cut off root and upper portion of leaves, this will give you about a 6″ tube of leek. cut tube lengthwise then into 1/4″ sections and wash thoroughly to remove sand.
7 carrots – peeled and sliced into 1/4″ rounds.
3 crushed garlic cloves
2 tablespoons of parsley (fresh is best but dried will work).
2 quarts of chicken stock.
1 quart of vegetable stock.
1 cup of half & half. (a dairy product containing half milk and half cream)
3 tablespoons of flour.
1 teaspoon of salt.
1/2 teaspoon of pepper.
4 tablespoons of butter for sautéing carrots and leeks in.
Enough water to fill the cook pot up to nearly full.
Peel and cut potatoes and carrots into 1/4″ slices, keeping them separated. Cut roots and upper tough leaves from leeks. A 6″ somewhat tender tube will result. slice tube lengthwise and then into 1/4″ slices, wash and drain to remove sand.
In a small pot, combine leeks, crushed garlic, carrots and butter. Sauté until carrots are tender. It is hard to over cook these ingredients but do not let them get burnt!
In an 8 quart pot, cook potatoes down until tender enough to mash. drain potatoes when done and add the sautéed leeks, carrots, parsley and garlic to potatoes in the 8 quart pot.
Using a hand potato masher, mash all the ingredients until it forms a paste, let it cool down, then scoop the mash into a food processor and add the quart of vegetable stock and process until creamy! (2-3 minutes). (if required, multiple batches may be needed to complete processing. Just divide the stock so that a creamy mixture is achieved.)
When processed, pour the entire mix back into the 8 quart pot and add the 2 quarts of chicken stock to mash. Fill the pot to 1″ of lip with water and bring to a boil.
Add salt and pepper.
In a separate bowl, place the flour and cold half & half then mix thoroughly until no lumps appear. Add this into the boiling pot. Stir until well mixed. This will thicken the soup.
Return to a boil and boil for 5 minutes longer. Stir frequently to thicken.
The end result will be a creamy, non lumpy soup ready to eat.
If freezing, let soup cool down again before placing into zip lock freezer bags. Enjoy!!!