Potato Soup with Caramelized Vegetables

Montreal is on my "bucket list". I found this recipe in a Bon Appetit article about Montreal many years ago. Immediately, I liked the city and the soup! I might even consider going to Montreal in the winter. Is that completely crazy? Anyway, try the soup. The roasted veggies give it a wonderful flavor. The restaurant to whom this recipe is credited (in case anyone is going anytime soon) is La Gargote.

Potato Soup with Caramelized Vegetables
6 tablespoons vegetable oil
4 cups chopped onion ( or 2 cups onion and 2 cups leeks)
2 cups chopped celery
1 cup chopped carrots
1 large russet potato, peeled and cut into 1/2-inch cubes
6 cups water
1 can chicken broth (or vegetable broth)

Heat oil in large heavy pot over high heat. Add onions, celery and carrots; saute until most veggies are a deep brown (not burned!). This should take about 20 minutes, stirring frequently. Add potato, water and salt and bring to a boil. Reduce heat to medium; cover and simmer until potatoes are tender, about 15 minutes. Place about 1/2 of the soup in a blender or food processor (or use a stick blender) and puree. Add puree back to the pot, salt to taste and add chicken broth until desired consistency.

Helen's Notes: I added the chicken broth to the original recipe because the first time I made this it was thick enough to eat with a fork! Use your judgement and add the broth or not.