Ingredients
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4 large potatoes, peeled and very rough chopped
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2 medium carrots, peeled and very rough chopped
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1 large onion, rough very chopped
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5 cups chicken broth
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3/4 cup heavy cream (you can use a lighter cream or even milk if you like)
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1 teaspoon minced garlic
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1 teaspoon butter
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1 tablespoon fresh parsley, chopped
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1 bay leaf
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1 teaspoon dried thyme, chopped
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salt
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pepper
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1 tablespoon cornstarch
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chopped scallion
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crumbled bacon
Instructions
- Start -- In a large pot on medium heat, add the butter and melt, then add the garlic and cook just a minute. Next, add the onions, carrots and potatoes and cook another minute until mixed well. Add the broth, bay leaf and thyme and cook on medium until all the vegetables are soft. About 15 minutes.
- Puree -- First remove the bay leaf -- Then just use an immersion blender. Or you can add the soup to a regular blender and blend until everything is a smooth texture. I love the immersion blender right in the pot, but both will work just fine. If using a regular blender return the soup to the pot. Then add the fresh parsley, heavy cream, salt and pepper to taste. Now this soup is thin, it is not meant to be thick. But if you want, mix a little water with the cornstarch to make a "slurry" and add to the soup and bring to a medium boil and it will thicken if you prefer it that way.
- Finish -- I like to top with a baguette with melted gruyere and put it right on top of the soup and then some crumbled bacon. You can really top it anyway you like. The soup is healthy and quick and just very light and easy.