Tuesday, May 06, 2008

Yukon Gold Potato Soup

From the Thornton Winery, in Temecula, CA.


  • 1 tsp. dried thyme
  • 1/4 cup olive oil
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 2/3 cup yellow onion, diced
  • 3-4 Yukon Gold Potatoes, peeled and chopped
  • 1 clove garlic, minced
  • 1-2 quarts chicken stock
  • 1 cup heavy cream

Process:Sauté celery, carrots, onion, garlic and thyme in olive oil over medium heat until vegetables are soft, 4-5 minutes. Add potatoes, cover with chicken stock and reduce heat and simmer about 1 hour or until potatoes are fully cooked. Add heavy cream, puree until very smooth and season with salt and pepper. Serves 6-8