Potato and Carrot Soup
"I suppose the title says it all. This is a nice, creamy vegetable soup loaded with potatoes and carrots. Delicious!"
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 (13 3/4 ounce) cans chicken broth
- 1 cup chopped onion
- 4 medium potatoes, peeled and sliced
- 2 medium carrots, peeled and sliced
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon dried dill weed
- 1⁄4 teaspoon white pepper
- 1 quart milk
- fresh parsley
directions
- In saucepan, combine first 5 ingredients. Simmer, covered, 30 minutes or until vegetables are tender.
- With slotted spoon, remove vegetables to blender or food processor. Blend until smooth.
- Return to broth in saucepan. Mix in remaining ingredients. Heat through, but DO NOT BOIL. Garnish with fresh parsley.
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Reviews
-
The soup is warming and deliciously creamy. It is not a thick soup but more a broth type. I only added 1 cup of milk and 1 tbsp of butter and used my immersion blender right in the pot. It would be easy to thicken the soup by increasing carrot/potatoes and adding milk to personal preference. I will be making this again. -
Easily earns five stars for being an easy and healthy meal! The dill was a wonderful touch! I threw together tonight and it simmered away while I made cornbread to go along with it. I did add some liquid to the food processor, otherwise the puree would not have gotten smooth. Also, I think I'd reduce the milk next time as it was fairly thin and I'd have liked it a little thicker... although I think the thickness would depend on the size of your potatoes.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
