Ingredients
- 4 large potatoes, peeled and cut into quarters
- 1 large carrot, peeled and 2" pieces
- 1 large onion, cut in quarters
- 5 cups chicken broth (use vegetable broth, if you want to keep it vegetarian)
- 1/2-3/4 cup heavy cream (you can use a lighter cream or even milk if you like)
- 2 garlic cloves, peeled and cut in 2-3 pieces
- 1 tablespoon fresh parsley, minced
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt to taste
- Pepper to taste
How to Make
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Step 1: Vegetables ... Add the broth to a large pot along with the potatoes, carrot, onion, garlic, thyme and bay leaf and bring to a boil. Reduce to medium and cook until the vegetables are tender. Depending on the size of the vegetables, it should take around 15-20 minutes.
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Step 2: Puree ... I prefer to use a stick blender, but you can also use a regular blender and puree in batches. If using a stick blender, it is best to remove it from the heat. Also, don't forget to remove the bay leaf before you puree.
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Step 3: Finish ... Once the soup is pureed, return to the heat and add the cream or milk. Stir in the parsley and season with salt and pepper.
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Step 4: Serve ... Garnish with a few chives or chopped bacon are my favorites. ENJOY!
We hope you enjoy this recipe!
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