CARROT AND POTATO SOUP RECIPES

Name: Carrot & Potato Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons margarine; 2 onions, chopped; 1 clove garlic, minced (use more); 5 cups chicken broth; 3 cups diced carrots; 3 cups diced potatoes; 1 teaspoon italian seasoning; 1 bay leaf; salt and pepper

CARROT & POTATO SOUP RECIPE - FOOD.COM

Carrot & Potato Soup Recipe - Food.com image

Make and share this Carrot & Potato Soup recipe from Food.com.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons margarine
2 onions, chopped
1 clove garlic, minced (use more)
5 cups chicken broth
3 cups diced carrots
3 cups diced potatoes
1 teaspoon italian seasoning
1 bay leaf
salt and pepper

Steps:

Saute onions& garlic in margarine until tender.
Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf.
Simmer, uncovered, until vegetables are tender, about 20-25 minutes .
Discard bay leaf and puree soup.
Season with salt& pepper.

Nutrition Facts : Calories 124.3, FatContent 3.9, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 537.5, CarbohydrateContent 17.7, FiberContent 3.1, SugarContent 4.3, ProteinContent 5

CARROT SOUP WITH POTATOES AND CREAM RECIPE | ALLRECIPES

Carrot Soup with Potatoes and Cream Recipe | Allrecipes image

This is a family favorite! We have it at all holiday dinners. The kids love it, too!

Provided by Jennifer M

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 Spanish onion, chopped
6 cups reduced-fat chicken broth
5 carrots, peeled and sliced
3 small potatoes, peeled and sliced
1 teaspoon herbes de Provence
1 pinch dried thyme
1 bay leaf
salt and pepper to taste
¼ cup heavy cream
8 sprigs parsley

Steps:

Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.

Nutrition Facts : Calories 148 calories, CarbohydrateContent 19.7 g, CholesterolContent 22.3 mg, FatContent 6.5 g, FiberContent 3.9 g, ProteinContent 3.8 g, SaturatedFatContent 3.6 g, SodiumContent 929 mg, SugarContent 4.4 g

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