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Categories:Viewed: 34 - Published at: a year ago
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 garlic clove
- 3 cups fat-free low-sodium chicken broth (or vegetable broth if you prefer)
- 4 -5 cups carrots, chopped
- 1 medium potato, chopped
- 14-12 cup fat-free half-and-half
- salt
- pepper
Method
- In a large saucepan, slowly saute onion and garlic in butter until the onions turn translucent and begin to brown.
- Be careful not to burn the garlic.
- Add chicken broth and bring to a boil.
- Add carrots and potato to pot and simmer until tender.
- Remove from heat and let cool slightly.
- Puree soup (vegetables and broth) in a blender or food processor until smooth.
- This may require multiple batches - though I can fit the whole thing in my blender at once.
- Return soup to pan.
- Add fat free half and half until you have the desired consistency.
- I like my soup very thick so I don't use too much half and half.
- Of course, if you like you can certainly go the more decadent route and use full fat half and half.
- Salt and pepper to taste.
- Don't be afraid of the salt - it can really make or break a soup!
- Makes 2-3 entree sized servings.
