CREAMY ROOT VEGETABLE SOUP

CREAMY ROOT VEGETABLE SOUP image

Yield 4 to 6 people

Number Of Ingredients 11

4 T. butter
2 carrots, peeled and chopped
2 medium parsnips, peeled and chopped
1 leek, white and light green parts only, halved lengthwise, sliced thin, washed and drained - (could substitute an onion, chopped)
1 celery rib, chopped
1 garlic clove, peeled and smashed
1/2 tsp. salt
12 oz. russet potatoes, peeled and cut to 1/2" size
4-5 c. low-sodium chicken broth
1 bay leaf
1/2 c. heavy cream

Steps:

Melt butter in Dutch oven over medium high heat. Add carrots, parsnips, leek, celery, garlic and salt and cook until browned. Add potatoes and stir constantly until vegetables begin to stick together, about 2 min. Add broth and bay leaf and bring to a simmer. Simmer for 15-20 min or until vegetables are tender. Remove bay leaf. Process in blender and return to pot. Stir in cream, finish seasoning with salt and pepper to taste. Keeps well in refrig. I have browned cut-up bacon, used bacon grease to saute the vegetables, and added the crispy bacon pieces back after the soup is pureed.