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1
Peel the carrots, then trim the top and bottom ends. Cut carrots into (roughly) same-sized pieces, about 1/2 inch to 1 inch thick, depending on diameter. Don't worry about precision - the soup is going to be pureed anyway. We just want the pieces to be of uniform size so that they cook evenly.
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2
Peel the potato and cut it into pieces about the same size as the carrots.
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3
In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.
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4
Add the onion, garlic and carrots and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
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5
Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
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6
Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the carrots and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
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7
Remove from heat and puree in a blender, working in batches if necessary.
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8
Return pureed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.
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9
Season to taste with Kosher salt and white pepper.
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10
Garnish with a toasted crouton and serve right away.
