Rating: 4 stars
47 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

A golden colored, nourishing soup created on a cold northeastern winter night. Perfect to warm you from the inside! Serve with biscuits and a fruit salad.

Recipe Summary

cook:
45 mins
total:
55 mins
prep:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot over medium heat, melt the butter or margarine and saute the onions for 5 to 10 minutes, or until tender. Add the carrots, potatoes, water, salt, parsley, thyme and bay leaf.

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  • Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove the bay leaf.

  • Puree the soup in a blender or food processor in small batches and return to the pot. Stir in the milk, mixing well, and season with salt and pepper to taste.

Nutrition Facts

229 calories; protein 7.3g; carbohydrates 33.3g; fat 8g; cholesterol 9.8mg; sodium 728.5mg. Full Nutrition
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