Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons salted butter
  • 1 large onion
  • 4 small potatoes (peeled)
  • 2 lbs carrots (peeled, I use organic)
  • 4 cups good chicken stock (or vegetable broth)
  • 2 bay leaves
  • 1/2 teaspoon dried thyme leaves (or 1/4 teaspoon ground thyme)
  • salt & pepper (to taste)
  • 1/2-1 cup heavy cream

Instruction

  • In a large pot over medium heat, melt butter. Chop onions, potatoes and carrots into large chunks.
  • Saute in hot butter 5 minutes, stirring occasionally.
  • Increase heat to high and pour in chicken stock with seasonings.
  • Bring to boil, reduce heat to simmer and cover. Cook 20-30 minutes or until all veggies are soft. (This time will depend on how large your vegetable chunks were!) Once everything is tender, remove bay leaves and puree soup using a blender or immersion blender.
  • Stir in cream and more seasonings, if desired. Keep warm over low heat until ready to serve.
  • Serve with black pepper and fresh parsley for garnish, if desired.