Thickened with a little potato and flavored with leeks, shallot, white wine and the faintly anise-y herb tarragon, this sleeper hit of a soup is subtle, springy and unexpectedly special.




  • In a 4-quart saucepan, melt butter over medium heat. Add carrots, leek, potato, shallot and a pinch of kosher salt. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.

  • Stir in garlic and tarragon; cook until fragrant, about 1 minute. Add wine, stirring until nearly evaporated, about 2 minutes. Add broth and bring to a boil. Reduce heat and simmer, covered, until carrots and potatoes are tender, about 10 minutes.

  • Cool soup slightly. Puree using an immersion blender or transfer to a blender and puree in batches. Return soup to saucepan. Add 1/4 teaspoon kosher salt, the pepper and cream. Serve garnished with a tiny bit of snipped fresh tarragon, if desired.

Nutrition Facts

84 calories; 5 g total fat; 16 mg cholesterol; 500 mg sodium. 8 g carbohydrates; 1 g protein;