Carrot Soup with Potatoes and Cream

Potatoes and carrots simmer in chicken stock with thyme and herbes de Provence before being pureed and garnished with cream and parsley for a tasty soup.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 148 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.