Carrot Potato Soup
One Pan & Done
45 min.
8
X
Ingredients
6 Tbsp. unsalted butter1 lb. carrots, peeled and chopped
1 large yellow onion4 cups chicken stock
1 pinch salt & pepper1/2 cup milk or half-and-half
3 large russet potatoes, peeled and chopped
Directions
Melt the butter in a large pot. Add onion, salt and pepper and sauté until softened, about 5 minutes. Add potatoes, carrots, and broth. Bring to a boil then lower heat and simmer about 20 minutes, covered. Using immersion blender or blender blend the soup until smooth. Stir in milk and season with salt and pepper. Serve with crusty bread.