Cream Of Carrot And Potato Soup

1. 1

   Melt butter in a large saucepan and soften onions for 5 minutes, stirring occasionally.

2. 2

   Add the carrots and potatoes and cook them for about 15 minutes, stirring from time to time, but do not let them color.

3. 3

   Add the chicken stock, bring to a boil and simmer gently for about 30 minutes, until vegetables are tender. Puree the vegetables in a food processor or blender and stir them back into the liquid.

4. 4

   Season with salt and pepper.

5. 5

   Just before serving, stir in the cream and herbs and heat the soup without letting it boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.