Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter
  • 3 large carrots, peeled and cut into 1 inch chunks
  • 1 leek, peeled, rinsed and sliced (white and light green parts only)
  • 2 celery stalks, sliced
  • 3 potatoes, peeled and cut into chunks (I like Yukon Golds)
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 1/4 cup sour cream
  • 1 tablespoon horseradish
  • Freshly ground pepper

Instruction

  • Melt butter in a large deep pot over medium high heat. Add carrots, leek and celery and stir until they begin to soften, about 5 minutes. Add potatoes and stir for another couple of minutes.
  • Add broth and bring to a simmer. Cook until veggies are tender, about 30 minutes.
  • Transfer soup to blender and puree until smooth – you might have to do this in batches. Season to taste with salt and pepper.
  • If you want a garnish, mix up the sour cream and the horseradish and drizzle over the top. Grind on some pepper and serve in warmed bowls.