Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups heavy cream
- 1 cup potatoes, diced
- 1 cup carrots, diced
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onions and garlic, sautéing until translucent.
- Add the diced potatoes and carrots to the pot, cooking for about 5 minutes.
- Pour in the broth, bring to a boil, then reduce heat and simmer until the vegetables are tender.
- Stir in the heavy cream, and season with salt and pepper.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Serve hot, garnished with fresh herbs if desired.
Notes
For best results, start with evenly diced vegetables and adjust the cream quantity for desired richness. This soup freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg