I stole this recipe from lifecurrents and I love it! It’s soo delish!! Specially with this weather ( is snowing in Vancouver ).
I know lots of people prefer to use only yams instead of white potato, but I prefer to go with the original recipe because I believe potato give it a nice touch.
The great think about this recipe is that you can add/take out veggies depending of what you prefer, and also make it gluten free if you need to.
Hope you enjoy!
*3 medium yukon gold potatoes
*3 tablespoons of olive oil
*1 large onion finely chopped
*6 medium carrots peeled and sliced
*2 tablespoons unsalted butter
*1/2 cup all purpose flour
*2 cups of milk
*2 cups of vegetable soup
*1 teaspoon of dried thyme
*1/4 of white wine
*3/4 cup of frozen peas
1-Boiled the potatoes. Allow them to cool and chop them in cubes. Transfer them to a large bowl
2-Heat a large pot over medium heat and add 1 tablespoon of oil. Once the oil is hot, saute the onions until starting to brown and caramelize, about 15 to 20 min.
Add the carrots to the onions and continue to cook, until tender, about 5-7 min. Transfer cooked vegetables to the large bowl with the potatoes, set aside.
3-Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter is melted, stir on the flour and cook, stirring constantly for 1 min. Slowly stir the milk, broth, thyme, salt and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. stir in the white wine, and cook for an additional minute.
4-Stir cooked vegetables and the peas into the sauce, and cook on medium-low for 15 min. stirring occasionally.
Serve hot and enjoy!