Carrot Soup with Potatoes and Cream recipe

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Ingredients

2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
¼ cup heavy cream
8 sprigs parsley

Nutrition Info

148 calories
carbohydrate: 19.7 g
cholesterol: 22.3 mg
fat: 6.5 g
fiber: 3.9 g
protein: 3.8 g
saturatedFat: 3.6 g
servingSize: -
sodium: 929 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion, cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf, season with salt and pepper. Raise heat to medium-high and bring to a boil, reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.

  2. Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually, puree in batches until smooth. Divide into eight soup bowls, garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Recipe Yield

8 servings

Recipe Note

This is a family favorite! We have it at all holiday dinners. The kids love it, too!

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