Yukon Gold Potato Soup
- 1/4 cup Olive Oil
- 1/2 cup Celery - diced
- 1/2 cup Carrots - diced
- 2/3 cup yellow Onion - diced
- 1 clove Garlic - minced
- 1 tsp dried Thyme
- 3-4 Yukon Gold Potatoes - peeled & chopped
- 1 quarts Vegetable Stock
- 1 cup Heavy Cream
- Salt & Pepper to taste
In a medium pot sauté celery, carrots, onion, garlic and thyme in olive oil over medium heat until vegetables are soft, 4-5 minutes.
Add potatoes, cover with 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.
PERFECT PAIRING: Thorton 2008 Chardonnay - Sans oak
Recipe courtesy Thorton Winery's "Cafe Chardonnay"
Photo courtesy California Crop I. A