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.

Source: Midwest Living


Recipe Summary

35 mins
50 mins
7 1/2 cups


Ingredient Checklist


Instructions Checklist
  • 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; total fat 5g; saturated fat 3g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 16mg; sodium 500mg; potassium 212mg; carbohydrates 8g; fiber 1g; sugar 3g; protein 1g; trans fatty acidg; vitamin a 4930IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 14mcg; vitamin b12mcg; calcium 25mg; iron 1mg.