Carrot and Potato Soup



 



Celery can be added. I didn’t as I was keeping it low sodium. You can use a large soup pot. 


  • Ingredients

  • 4 tbsp salted butter
  • 5-6 cartots chunked
  • 1 large potato cut in large cubes 
  • 2 medium red onions quartered
  • 4 cups chicken broth
  • 1/4 cup heavy cream
  • Chopped Chives

Sauté all ingredients in an enamel coated cast iron pot until all is browned .Add 1 carton chicken broth bring to boil then reduce heat to medium simmer for 45 minutes to an hour. 
Use hand held blender once soup has cooled for 10 minutes. Blend until smooth. Swirl cream on top of blended soup, sprinkle chives on top. 
Serve with butter and sourdough bread. 

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