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My review
Carrot Soup with Potatoes and Cream
9
Jennifer
"This is a family favorite! We have it at all holiday dinners. The kids love it, too!"
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Ingredients
1 h 10 m servings 148Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2432 Ratings
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Most helpful positive review
9/25/2009
This soup is GREAT! It is so flavorful ~ perfectly seasoned. It didn't even need the cream ~ I tried it both with & without the cream. The second time I made this soup, I used a yogurt garnish -...
Most helpful critical review
9/5/2019
hmmm, added quite a bit of salt, and garlic chili sauce to give this more flavour. It is quite bland no matter what I did.Not a big fan sorry
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9/25/2009
This soup is GREAT! It is so flavorful ~ perfectly seasoned. It didn't even need the cream ~ I tried it both with & without the cream. The second time I made this soup, I used a yogurt garnish -...
10/25/2010
Made this as stated in the recipe, except that I used fresh ginger (1 tbspoon), dill (1 teaspoon) and paprika (1/2 teaspoon) as the spices... delicious, comforting fall/winter soup!
1/12/2010
Love the soup! I was looking for a good potatoe, carrot soup recipe and I found it. I did not add all the herbs, since I didnt have them on hand. I also did not add the heavy cream, and this ...
2/27/2010
This was excellent! Good use for leftover 5 lb bag of organic carrots. I too left out the cream to decrease fat and used sweet potato. Appropriate for simple lunch or supper or served in my f...
10/6/2009
Delicious soup! Very simple and easy to make, I omitted the cream because I wanted to cut on fat.
12/7/2009
Good recipe and really easy to make. I had to add a lot of white pepper to get it to a flavor we were happy with (about 1/4 - 1/2 teaspoon). I also added some paprika for richer color and more...
3/26/2010
Simple, quick and yummy! I've made this a couple of times now and it disappears within minutes.
2/9/2010
Delicious and creamy. I think I will substitute some of the cream with milk, though, as the saturated fat content must have been great. 2 cups of cream!