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Yield
Makes 8 servings

How to Make It

Step 1

Remove and discard green tops from leeks; cut white portions into slices, and set aside.

Step 2

Sauté chopped onion and chopped garlic in hot olive oil in a large Dutch oven over medium heat just until tender. Do not brown.

Step 3

Stir in leeks, carrots, and next 3 ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, 25 minutes or until vegetables are tender.

Step 4

Stir in thyme. Remove from heat, and let cool 10 minutes.

Step 5

Process carrot mixture, in 2 or 3 batches, in a food processor or with a hand emulsion blender until smooth.

Step 6

Return carrot mixture to Dutch oven, and add half-and-half. Heat over low heat until warm.

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