Potato and Carrot Soup

Often called by it's French name, Potage Crécy, this is a perfect soup for showcasing two cornerstones of winter vegetables, carrots and potatoes. But it could be served cold over the summer using new potatoes and bunched carrots. This year-round soup is rich without being too heavy. And the smell of shallots cooking in butter is almost reason enough to make  a pot!

Print
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 10 minutes
  • Ready-in: 60 minutes
Ingredients
  • 4 ounce Butter
  • 3 Potatoes, chopped
  • 1 pound Carrots, chopped
  • 1 Inch Fresh ginger (peeled and grated) or 1 tsp powdered ginger (Optional)
  • 2 Shallots, diced
  • 4 cup Broth, stock or water
  • Crème Fraiche or Fromage Blanc, to taste
  • Salt, to taste
  • Pepper, to taste
Directions
  1. Sauté shallots in butter over medium-low heat until softened (about 10 mins).
  2. Add carrots, potatoes, and ginger (optional) and sauté for a few minutes.
  3. Add broth, stock, or water, and simmer for 20-30 minutes.
  4. Blend to smooth. Add salt to taste.
  5. Can be served warm or cold depending on the season and your preference. Serve with a dollop of crème fraiche or fromage blanc on top and a fresh grind of pepper.
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