2 cups chopped, peeled white potatoes
1 leek, white part only, sliced
1 1/4 cups sliced carrots
3 cups vegetable or chicken broth
1 teaspoon salt Dash of white pepper
1 cup heavy cream
Shredded raw carrot (for garnish)
In a large soup pot over medium heat, add potatoes, leek, carrots, and vegetable or chicken broth.
Increase heat and bring just to a boil.
Reduce heat, cover, and simmer for 25 to 30 minutes or until vegetables are tender.
Remove from heat and let cool 10 to 15 minutes.
In a food processor or blender, puree mixture until smooth.
The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.
To serve, stir in white pepper, salt, and cream. Serve in chilled bowls with a topping of shredded raw carrot.
Makes 4 to 6 servings.