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Categories:Viewed: 35 - Published at: 7 years ago
Ingredients
- 12 baby carrots
- 1 large onion
- 6 medium potatoes
- 7 cups chicken broth
- 1 cup half-and-half
- 3 tablespoons butter
- pepper
Method
- Boil the carrots, onion and 4 peeled potatoes in the broth until tender. Using immersion blender or regular blender, puree vegetables. Add the butter, 2 remaining washed, unpeeled and cubed potatoes (Yukon gold work great for this) and pepper to taste. When the potatoes are tender, add the half and half. Done!
