Week 12 – Yukon Gold Potato Soup (courtesy Chef Steve Pickell, Thornton Temecula Winery)
Enjoy this delicious recipe from a Temecula Winery, a perfect pairing with your favorite California wine tasting!
1 tsp. dried thyme
1/4 cup olive oil
1/2 cup celery, diced
1/2 cup carrots, diced
2/3 cup yellow onion, diced
3-4 Yukon Gold Potatoes, peeled and chopped
1 clove garlic, minced
1-2 quarts chicken stock
1 cup heavy cream
Sautée celery, carrots, onion, garlic and thyme in olive oil over medium heat until vegetables are soft, 4-5 minutes. Add potatoes, cover with chicken 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.