Carrot Soup With Potatoes And Cream Recipe

Name: Carrot Soup With Potatoes And Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cup heavy cream; 8 sprigs parsley

Servings: persons

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
1/4 cup heavy cream
8 sprigs parsley

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.

820

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 Spanish onion, chopped, 6 cups reduced-fat chicken broth, 5 carrots, peeled and sliced, and more.

Yes, Carrot Soup With Potatoes And Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot Soup With Potatoes And Cream

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