Ingredients:
3 Tbsp olive oil, plus more if needed
3 medium onions, diced (about 3 cups)
2 tsp salt, plus more to taste
6 garlic cloves, minced (2 heaping Tbsp)
4 carrots, diced (about 2 cups)
4 celery ribs, diced (about 2 cups)
3 medium leeks, white and light green parts halved lengthwise and sliced (3 cups)
3 lbs thin-skinned potatoes, diced
4 cups water, plus more as needed
4 cups whole milk, plus more to as needed
4 Tbsp butter
1 tsp ground black pepper, plus more to taste
Optional:
3 Tbsp sliced chives or finely sliced scallions
3 Tbsp minced flat-leaf Italian parsley leaves
1 Tbsp sliced fresh tarragon leaves or 1 ½ tsp dried tarragon
Equipment:
Chef’s knife
Cutting board
8-quart pot with lid
Bowls
Measuring cups and spoons
Wooden spatula or spoon
Blender or an immersion blender
Ladle
Pot holders, dishcloth
Directions:
- Gather all the ingredients and equipment. Wash the produce and prepare it as detailed in the ingredients list.
- In a large pot over medium-high heat, add the olive oil, onion, and 1 tsp of salt. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are soft, about 20 minutes.
- Move the onions to the side to create a small space at the bottom of the pot. There should be a puddle of oil there. If the pan looks dry, add a little more oil to bloom the garlic. Stir the garlic into the oil puddle for about 60 seconds, until fragrant, then mix it with the onions. Cover and cook for 5 more minutes.
- Add the carrots, celery, and the remaining 1 tsp salt. Stir, cover, and cook for 10 minutes. Then add the leeks and potatoes. Stir again, cover, and cook for 10 more minutes.
- Carefully pour the water into the pot. Cover, increase the heat to high, and bring it to a boil. Uncover, reduce the heat to a simmer, and cook until the vegetables are tender, about 20 minutes.
- Remove the pot from the heat. Add the milk, butter and black pepper. Give it a good stir to bring all those flavors together.
- If you want a creamy soup, use an immersion blender. Carefully lower the blade into the soup, turn it on, and move it around to puree. Alternatively, ladle small amounts into a blender or food processor and blend until smooth. Don’t over-blend, or the potatoes can become gummy. If the soup is too thick, add more milk or water
- Let it simmer for a few minutes so the flavors mix. Turn off the heat and stir in the chives, parsley and/or tarragon, if you’re using them. Taste, adjust, and enjoy!
CAUTION: Never fill a blender more than one-quarter full with hot liquid. The steam from hot soup can spray out, causing serious injury. Only use small, cooled batches to help prevent this risk.
Produce 101: Onions