Ingredients
Scale
(See gluten-free adaptations in the Notes section at the bottom of the recipe.)
- 3 cups water
- 4 teaspoons chicken base (I like organic “Better than Bouillon” brand) – can also use bouillon cubes
- 2 cups peeled carrots (around 8 medium/large), sliced 1/8-inch thick
- 2 cups peeled russet potatoes (around 1 1/2 large), sliced 1/8-inch thick
- 2 large leeks, sliced 1/8-inch thick (white part only)
- 1 teaspoon kosher salt, or more to taste
- 2 tablespoons butter, melted
- 1 cup half and half
- 1 cup whole (or 2%) milk
- 1/4 teaspoon Tabasco sauce, or more to taste
- Chopped carrot fronds or fresh parsley, for garnish
Instructions
- In a large saucepan, bring water to a boil.
- Stir in chicken bouillon. Stir in carrots, potatoes, leeks and 1 teaspoon salt. Bring back to a boil, cover, reduce heat and simmer until vegetables are very tender, around 35 minutes.
- Remove from heat, uncover and set aside to cool.
- Purée with an immersion blender until smooth (or purée in a standing blender, half at a time, then return to saucepan).
- Stir in melted butter, half and half, milk and Tabasco. Add salt and/or Tabasco as needed (I usually don’t add anything.) Cover and chill for at least 2 hours, preferably longer.
- If needed, whisk soup just before serving. Serve cold; garnish servings with chopped carrot fronds or fresh parsley.
Notes
Gluten free: use a gluten-free chicken base (“Better Than Bouillon” is not gluten free).
Make ahead: Soup can be made up to 2 days ahead, covered and refrigerated.
- Category: chilled soups
