How to Make Boiled Potatoes And Carrots

Carrot Soup With Potatoes And Cream

Fortunately, learning how to boil baby carrots is an easy process that can provide you with a simple and enjoyable side dish to compliment just about any meal.

Recipe Summary Carrot Soup With Potatoes And Cream

This is a family favorite! We have it at all holiday dinners. The kids love it, too!

Ingredients | Boiled Potatoes And Carrots

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

¼ cup heavy cream

8 sprigs parsley

Directions

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.

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.

Info | Boiled Potatoes And Carrots

prep: 25 mins cook: 45 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings

TAG : Carrot Soup With Potatoes And Cream

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