Potato Soup with Caramelized Vegetables

By stancec44

Ingredients

• 6 Tbsp. vegetable oil
• 2 c. chopped onions
• 2 c. chopped leaks (white and pale green parts only)
• 2 c. chopped celery
• 1 c. chopped carrots (not too much, it will overpower the soup)
• 2 - 12 oz russet potatoes, peeled, cut into 1/2" cubes
• 6 c. chicken stock
• 1 tsp. salt

Details

Servings 8

Preparation

Step 1

Heat oil in heavy large pot over high heat. Add onions, leeks, celery and carrots; Saute until most vegetables are deep brown, about 20 minutes. Add potato, 6 cups chicken stock and 1 tsp salt and bring to boil. Reduce heat to medium; cover and simmer until potatoes are tender, about 15 minutes.

Working in batches, puree soup in blender. Strain back into pot. Season to taste with salt and pepper. Bring to simmer. Ladle into bowls & serve