Leek, Carrot, and Potato Soup with Lemon Thyme

(from More Recipes from a Kitchen Garden)


1 T butter

2 large potatoes, sliced

2 T vegetable oil

5 c chicken stock

2 garlic cloves, minced

3-4 large leeks, sliced

3 large carrots, sliced

1 T chopped lemon thyme

╝ tsp salt

freshly grounds pepper

2 T freshly squeezed lemon/lime juice



In a 4- to 5-quart saucepan, heat butter and oil.  Add garlic and leeks and sautÚ, stirring frequently, for 6 to 8 minutes, or until leeks are lightly colored.  Add carrots, potatoes and chicken stock and bring to a boil.  Reduce heat, cover and simmer until carrots and potatoes are very tender, about 45-50 minutes. 


Add lemon or lime juice and lemon thyme.  Puree in batches in a food processor or blender.  Return soup mixture to saucepan and season with salt and pepper to taste.  Set over low heat and simmer until soup is just heated through.  Serve hot or chilled.