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

Recipe Summary

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

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

148 calories; protein 3.8g; carbohydrates 19.7g; fat 6.5g; cholesterol 22.3mg; sodium 929mg. Full Nutrition
Advertisement

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/05/2009
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 - in a squirt bottle. The yogurt was a fine alternative addition & floated as nicely as the cream. The cream & parsley are mostly for beautiful presentation. I found that the parsley sprig actually detracted from the soup's lovely smoothness, & tasted like its chlorophyll. I think a better green garnish is some thinly sliced green onions - the raw onion's enzymes actually help better digest cooked potato! I highly recommend this soup. Read More
(23)

Most helpful critical review

Rating: 2 stars
09/06/2019
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 Read More
(2)
40 Ratings
  • 5 star values: 27
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/05/2009
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 - in a squirt bottle. The yogurt was a fine alternative addition & floated as nicely as the cream. The cream & parsley are mostly for beautiful presentation. I found that the parsley sprig actually detracted from the soup's lovely smoothness, & tasted like its chlorophyll. I think a better green garnish is some thinly sliced green onions - the raw onion's enzymes actually help better digest cooked potato! I highly recommend this soup. Read More
(23)
Rating: 5 stars
10/26/2010
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! Read More
(13)
Rating: 5 stars
01/12/2010
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 soup didnt need it. I added salt and pepper for seasoning and it was perfect! Read More
(10)
Advertisement
Rating: 5 stars
03/01/2010
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 fine china soup tureens. Read More
(8)
Rating: 4 stars
10/06/2009
Delicious soup! Very simple and easy to make I omitted the cream because I wanted to cut on fat. Read More
(7)
Rating: 5 stars
12/08/2009
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 thyme about 1/4 of a teaspoon. You may want to take the bay leaf out before blending (I forgot). Good flavor even without the cream. Thanks for sharing! Read More
(5)
Advertisement
Rating: 4 stars
02/08/2010
good- used vegetable stock and no cream Read More
(5)
Rating: 5 stars
10/05/2013
Being a Catholic housewife it's not easy finding a simple meatless dish for Friday. All of my boys love this soup, even my picky eater. The cream isn't necessary at the end, but adds a nice touch. It goes great with grilled cheese or tuna sandwiches; a great inexpensive and healthy alternative to opening a can of concentrated tomato soup. Read More
(5)
Rating: 4 stars
02/10/2010
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! Read More
(4)
Rating: 2 stars
09/06/2019
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 Read More
(2)
Advertisement