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Ingredients
| salted butter: 4 Tbl |
| carrots: 4 (sliced) |
| russet potatoes: 2 whole potatoes (diced) |
| onions: 1 (chopped) |
| celery: 1 stalk (chopped) |
| parsley: 2 |
| chicken stock: 5 cups |
| heavy whipping cream (fluid): 1 cup |
| salt |
| black pepper (fresh ground) |
Cream of Carrot Soup
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
7 serving(s)
Tags
- melt butter in large pot.
- add onions, carrots, and celery, cook for 10-15 minutes, stirring occasionally.
- add potatoes and parsley, stir until coated.
- stir in stock, cook partially covered until potatoes are tender--about 20 minutes.
- puree.
- stir in cream.
- add salt and pepper to taste.
- serve hot or cold.
- reheat without boiling.
- makes 7 cups.