- 2 T unsalted butter
- 1 large shallot, minced (about 2T)
- 2 cloves garlic, minced (about 1T)
- 2 small leeks, white and light green parts only, washed and thinly sliced (about 1-1/2c)
- 1 small onion, minced (about 1c)
- a small fennel bulb, coarsely chopped (about 2c)
- 1 celery stalk, coarsely chopped (about 1/2 c)
- 2 carrots, peeled and diced (about 1c)
- 2 small russet potatoes, peeled and diced (about 2 c)
- 1 1/2 quarts vegetable stock
- salt and black pepper
- 2 tsp French Farm Collection Veggie Rub (or more to taste)
- Optional garnishes: garlic croutons, grated cheese, diced cooked vegetables
- Melt the butter in a deep saucepan over medium heat. Add the shallots, garlic, leeks, and onion. Sauté until tender and translucent, stirring occasionally, about 10 minutes.
- Add the remaining ingredients (except optional garnishes). Bring to a boil then reduce heat to maintain a gentle simmer. Cook until the vegetables are uniformly tender, approximately 45 minutes to an hour.
- Puree the soup in a blender or food processor until smooth and creamy. Season with salt and pepper to taste. Thin with additional vegetable stock or water if the soup is too thick. Serve hot with optional garnishes or crusty baguette.
Recipe adapted from Priscilla Martel