Potato and Carrot Cream Soup

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add to shopping list Ingredients

2 tbsp butter
1 white onion (chopped)
3 carrots (chopped in small cubes)
2 red butter potatoes (chopped in small cubes)
3 cloves of garlic
1/2 cup chicken stock (plus some more for adjusting)
1/2 cup heavy cream (plus some more for adjusting)
1/2 cube of chicken bouillion (I use Knorr Suiza)
1/4 cup chopped fresh cilantro
salt and black pepper to taste

Preparation

In a big stainless steel pot (or a dutch oven) melt the butter (medium heat) and add the onion, carrots and potatoes (season with black pepper and salt) cook for 8 minutes stirring frequently, add the sliced garlic cloves and cook for an additional 30 seconds (no more). Then add the chicken stock, making sure you scrape the bottom of the pot (to remove all the goodness that might stick to it). Bring to a boil, turn the heat down to low, cover and let it simmer for about 6 minutes (stirring occasionally, making sure it doesn't dry up or stick to the pot). Add the heavy cream, stir one more time and check the potatoes for doneness. Once the vegetables are completely cooked scoop it all (or pour it all) into the blender (you can do this in two batches) and blend until smooth. Return it all to the pot where it was cooked and chicken stock or heavy cream as needed (to adjust thickness) and season with more salt and pepper to your liking, stir and let it simmer for 2 more minutes; remove from the heat, add the chopped cilantro and stir so it blends with the soup. Serve immediately and decorate with fresh cilantro leaves in the center.

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Reviews

9/02/11

rmay says:

This looks easy enough to make and would be a great starter dish to any meal. Love the addition of cilantro to the dish! Potato soup is one of my personal favorites -- would love to try your variation here.

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