Mostly Carrot Soup

Recipe By: Calphalon Team  -  Originally Published: 10/21/2011

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Potatoes, onions, leeks, carrots, garlic and herbs.  That's the harmonious blend of tastes and textures in our Mostly Carrot Soup.  It won't take long to cook, but the aromas wafting from your kitchen may make it challenging to wait.  You'll be pleased at your creation when you sit down to a steaming bowl of this soup.

  • Servings: Serves 6 - 8
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Soup

Ingredients

3 strips thick-cut bacon, cut into 1/4-in. dice

3 medium potatoes, peeled and cut into 1/4-in. dice

1 medium Spanish onion, cut into 1/4-in. dice

2 leeks, white part only, cut into 1/4-in. dice

12 medium carrots, peeled and cut into 1/4-in. dice

2 tsp. fresh dill, minced

1 tsp. rosemary, minced

2 cloves garlic, minced

2 1/2 qts. chicken stock

garnishes (optional): sour cream, parsley and dill

Directions

Preheat a large sauce pan or 6-qt. stock pot over medium heat for about 1 minute.  Add bacon and sauté until lightly crisp. 

Add potatoes, onion, leeks, carrots, herbs and garlic.  Sauté until the onions are transparent. 

Add the chicken broth and bring the pan to a gentle simmer.  Cover and cook for 45 - 60 minutes, or until the potatoes are tender. 

Garnish with sour cream, parsley and dill (optional).