Bill'S Creamy Red Potato Soup

1. 1

   Do not peel potatoes, cut them in 1 inch squares, set aside.

2. 2

   Dice 5 carrots, no need to peel, set aside.

3. 3

   dice onion and mince garlic.

4. 4

   in large soup pan, sautee garlic and onion in oil or butter for aprox 5 minutes.

5. 5

   pour vegetable broth into pan, add carrots and potatoes.

6. 6

   wait until liquid comes to a boil, turn on medium-low and cook for 25 minutes or until both carrots and potatoes are done.

7. 7

   blend half the soup mixture in blender or magic bullet, return to pan.

8. 8

   Add cream or half-and-half, add basil, parsley and dill, salt and pepper. cook on low for 10-15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.